Entree: France – Brittany – Lotte à l'Armoricaine (Monkfish simmered in a rich tomato-and-brandy Armorican sauce flavored with garlic and shellfish stock)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 2 lb (900 g) monkfish tail, trimmed and cut into 4 portions
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 shallots, minced, approx. 2 oz (60 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 3 tbsp (45 g) tomato paste
- 1 cup (240 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 1/2 cups (360 ml) fish stock or shellfish stock
- 2 tbsp (30 ml) cognac or brandy
- 1 bay leaf
- 1/4 tsp (1 g) cayenne pepper or to taste
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (60 ml) heavy cream (optional for a silkier sauce)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat the monkfish portions dry and season both sides with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) black pepper.
2. Heat olive oil and 1 tbsp (15 g) butter in a large skillet over medium-high heat. Sear the monkfish 2–3 minutes per side until lightly browned; remove and set aside.
3. Reduce heat to medium, add the shallots and garlic and sauté until softened, about 3 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Carefully add the cognac or brandy and flambé or let it reduce by half, scraping up any browned bits. Pour in the white wine and reduce by half.
5. Add the crushed tomatoes, fish stock, bay leaf, cayenne, remaining 1 tbsp (15 g) butter, and 1/2 tsp (2 g) salt. Bring to a gentle simmer and cook for about 10 minutes to meld flavors.
6. Return the monkfish to the pan, spoon sauce over the pieces, cover partially, and simmer gently 6–8 minutes until the fish is opaque and firm but still moist.
7. Stir in heavy cream if using and adjust seasoning with salt and pepper. Remove the bay leaf.
8. Finish with chopped parsley, a squeeze of lemon, and serve immediately with rice, boiled potatoes, or crusty bread to soak up the sauce.