Delicious Classic French Monkfish Stew: Lotte à l’Armoricaine
Indulge in the rich flavors of a traditional French monkfish stew, a delightful dish perfect for both special occasions and casual family dinners. This heavenly creation blends monkfish, tomatoes, garlic, and a splash of Cognac, all simmered to perfection, making it easy to prepare for entertaining or a cozy night in.
Ingredients
- 2 kg (5 lb) Large monkfish tail fillets (Mahi-Mahi or other meaty white fish)
- 4 tablespoons plain flour
- 50 g (2 oz) unsalted butter
- 4 tablespoons olive oil
- 4 tablespoons Cognac (or Whisky if preferred)
- 3 cloves garlic, finely chopped
- 1 large onion, finely chopped
- 1 can (400 g) peeled tomatoes (good quality Italian)
- 3 tablespoons tomato purée (concentrate)
- 400 ml (14 fl oz) white wine
- ¼ teaspoon Cayenne pepper
- 2 bay leaves
- 1 branch fresh thyme
- 2 tablespoons fresh parsley, finely chopped
- Salt and pepper to taste
- 2 tablespoons crème fraîche (optional)
Instructions
Preparation
Begin by cutting the monkfish tail fillets into generous medallion chunks. On a large plate, lightly coat the fish pieces with flour.
In a heavy-based pot (like a Dutch oven), heat the butter and olive oil until bubbling. Add the fish and lightly brown on all sides before adding the Cognac.
If you’re comfortable, flambé the alcohol, but if that’s not your style, simply let it boil for a minute to cook off the alcohol.
Carefully set the browned fish and its juices aside on a plate. In the same pot, return to medium heat and add a bit more olive oil if needed, then sauté the onion and garlic until translucent.
Stir in the canned tomatoes, tomato purée, white wine, along with the Cayenne, bay leaves, thyme, and fish juices. Bring this savory mix to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes until it reduces nicely.
Finally, return the fish to the pot and heat through for another 10 minutes. Keep a close eye to ensure it doesn’t overcook, as we want it tender and flaky — not tough!
Finish off by adding the chopped parsley, a sprinkle of salt, and pepper to taste. If you wish, stir in the crème fraîche for a creamy touch.
Serving Suggestions
This delightful monkfish stew is best enjoyed straight from the cooking pot, allowing everyone to serve themselves. Pair it with fluffy Basmati rice and sautéed green beans to complete a delightful dining experience.
If you’re hosting, you can prepare the green beans ahead of time, so that all you need to do at the end is sauté them with garlic and a drizzle of olive oil.
For an outdoor gathering, this dish pairs beautifully with a chilled rosé, inviting laughter and lively conversation around your table.
