An easy Monkfish recipe from France using meat from the monkfish tail cooked in tomatoes, garlic, onions, white wine, Cognac and served with rice - a perfect dish for special occasions
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.
Serve with fragrant rice, fresh green beans and extra parsley.
*I used to make this with fish stock but now just drain the juices from the removed fish (see on VIDEO HERE)
For purists who prefer with, here's a Quick Fish Stock: 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.