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Sea Aster Recipe > Sea Aster & Monkfish

Sea Aster Monkfish Recipe

Sea aster (Aster trillium) is an extraordinary estuary wild vegetable. Waitrose last year tried selling it in their stores but it no longer appears on their website. Hardly surprising, because when I asked the staff in my local shop how to use it. I was of course testing them, the reply on countless times was, “Err, I’m not sure Sir. Try steaming it”. Little did they know that this plant can be used in many ways, and goes exceptionally well with fish. So try this Sea aster recipe as it had my friends purring with delight.


  • 150g sea aster (chopped)
  • 500g monkfish (diced)
  • 1 carrot (chopped)
  • 1 onion (diced)
  • 3 garlic (chopped)
  • 3 sticks of celery (chopped)
  • 30g wild fennel fronds
  • ½ tsp marigold swiss vegetable bouillon powder
  • 300ml passata
  • 200ml water
  • Black pepper

Suggested Instructions

  1. Fry onion and garlic until translucent.
  2. Next add the carrots and celery, and fry for a further 3 minutes, then add the passata, water  and bouillon powder and bring to a simmer. Simmer for 15 minutes.
  3. Then add the monkfish, sea aster and wild fennel and simmer a remaining 10 minutes. Serve with rice.

Serves: 2

About the Author Robin Harford

Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.

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