Armorican style Monkfish

The name Armorican comes from Ar morig which signifies “the small sea” in Breton language. This recipe is suited for a firm fish and for special occasion other crustaceans such as lobster and crayfish. This is the real essence of the sea and Brittany’s maritime heritage!

• Sprinkle the monkfish fillets, skinless and boneless with salt and pepper, then coat in flour
• In a deep pan warm up olive oil and a knob of butter until butter sizzles
• Add fish fillets and seaze all sides
• Add a splash of cognac and flambe the fish
• Take off the the heat and set the fish aside on a plate covered with a foil sheet
• In the same pan, add a diced onion, 2 cloves of chopped garlic and 1 shallot and cook them gently.
• Add a 1 standard tin of peeled tomato puree, 250 ml fish stock, a glass of white wine, a pinch of cayenne pepper and dried herbs ( thyme, bay leaf and parsley)
• Allow to simmer gently for and reduce for 20 mns
• Then add the fish and cook for another further 5 mns
• Add and mix gently a generous dollop of fromage frais and 1 juice of 1 lemon,
• Just before serving add chopped coriander and 3 to 4 stalks of saffron
• Season with salt and pepper
• Enjoy with rice