Monkfish is traditionally known as the 'poor man's lobster', because it used to be substituted for the real thing. It has recently become a popular dish in its own right, however, featuring regularly on restaurant menus. Despite its ugly appearance - with its huge head and gaping mouth- its firm flesh is succulent with a mild, sweet flavour, making it an excellent and versatile fish to cook and eat. Monkfish is also easy to prepare, as it has no fine bones. It tastes particularly good when spiced, as in this recipe, which uses black peppercorns. Fish stock is now available in large supermarkets, or you can make your own using the backbone, skin, and any other trimmings from the monkfish.