French Monkfish Stew (Lotte à L'Américaine/Armoricaine)
Servings : 6 people
Calories : 488kcal
Description
A healthy classic French fish recipe (works well with Mahi-Mahi or other meaty white fish) cooked in tomatoes, garlic, onions, white wine, Cognac and served with rice - an easy make-ahead dish for special occasions
Ingredients
- 2 kg (5lb) Large monkfish tail fillets (Mahi-Mahi or other meaty white fish)
- 4 tbsp plain flour
- 50 g (2oz) butter (unsalted)
- 4 tbsp olive oil
- 4 tbsp Cognac (if no Cognac, use Whisky)
- 3 cloves garlic finely chopped
- 1 large onion finely chopped
- 1 can (400g) peeled tomatoes (good quality Italian)
- 3 tbsp tomato purée (concentrate)
- 400 ml (14 floz) white wine
- 1/4 tsp Cayenne pepper
- 2 bay leaves
- 1 branch fresh thyme
- 2 tbsp fresh parsley finely chopped
- salt/pepper to taste
- 2 tbsp crème fraîche (optional)
Instructions
- Cut the monkfish tail fillets into large medallion chunks. Coat the fish lightly in the flour on a large plate.Heat the butter and olive oil in a heavy-based crockpot (dutch oven) and once slightly bubbling, add the fish. Lightly brown on all sides then add the Cognac. Take the pan off the heat and flambé off the alcohol (consequently if you’re worried about doing this, just add it into the pan and boil it off).
- Using a slotted spoon, place the fish medallions aside on a plate. Meanwhile, in the same pan, gently fry the onion & garlic back on the heat until translucent, then add the tomato, purée, wine, cayenne, bay leaves, thyme and pour in the juices from the removed fish. Bring to a boil then leave to simmer and reduce (uncovered) for about 30 minutes.
- Return the fish to the pot and heat through for just a further 10 minutes but be careful not to cook for much longer, otherwise the fish will turn into bullets! Add the fresh parsley and a few turns of the salt and pepper mills to taste and, if using, stir in the crème fraîche.
Notes
Serve with fragrant rice, fresh green beans and extra parsley.
Although authentic with monkfish, other meaty fish such as mahi-mahi can be used. *I used to make this with fish stock but now just drain the juices from the removed fish (see VIDEO demonstration for Lotte à L'Armoricaine)
For purists who prefer with fish stock, here's an express recipe: Put the skin and fish bone in a large pan with a carrot, onion, fennel bulb, 2 bay leaves, sprig of thyme, 5 peppercorns and add just enough water to cover. Boil, remove any scum, then cover and simmer for 20 minutes. Strain and cool. WINE SUGGESTIONS: a fruity and sunny ample white such as Crozes Hermitage, Meursault, Savennières or Alsace Riesling; or a rosé such as Bandol, Côtes de Provence; or a red Sancerre. Nutritional Information: 488 Calories per serving; 64g protein, 13g lipids.
Although authentic with monkfish, other meaty fish such as mahi-mahi can be used. *I used to make this with fish stock but now just drain the juices from the removed fish (see VIDEO demonstration for Lotte à L'Armoricaine)
For purists who prefer with fish stock, here's an express recipe: Put the skin and fish bone in a large pan with a carrot, onion, fennel bulb, 2 bay leaves, sprig of thyme, 5 peppercorns and add just enough water to cover. Boil, remove any scum, then cover and simmer for 20 minutes. Strain and cool. WINE SUGGESTIONS: a fruity and sunny ample white such as Crozes Hermitage, Meursault, Savennières or Alsace Riesling; or a rosé such as Bandol, Côtes de Provence; or a red Sancerre. Nutritional Information: 488 Calories per serving; 64g protein, 13g lipids.