Entree: France – Brittany – Lotte à l'armoricaine (monkfish in an Armorican-style tomato and brandy sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 monkfish tail, approx. 2 lb (900 g), skinned and cut into 1-in (2.5 cm) medallions
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 1/4 cup (60 ml) cognac or brandy
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) canned crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) fish stock
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- Pinch cayenne pepper (or to taste)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) heavy cream (optional)
- Lemon wedges for serving

Instructions

1. Pat the monkfish medallions dry, season lightly with salt and pepper. Heat 2 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium-high heat and brown the medallions 1–2 minutes per side until lightly golden; remove and keep warm.
2. Reduce heat to medium, add remaining 1 tbsp olive oil and 2 tbsp butter. Sauté the shallots until translucent, then add the garlic and cook 30 seconds until fragrant.
3. Carefully add the cognac, tilt the pan and flambé to burn off alcohol (or simmer 1 minute if not flambéing). Add the white wine and reduce by half.
4. Stir in the crushed tomatoes, tomato paste, fish stock, bay leaf and thyme. Bring to a simmer and cook 8–10 minutes to meld flavors; skim any impurities.
5. Return monkfish to the pan, spoon sauce over the pieces, cover and simmer gently 6–8 minutes until fish is opaque and just cooked through.
6. Remove bay leaf and thyme sprigs. Off the heat, swirl in heavy cream (if using) and the remaining 1 tbsp butter to enrich and slightly thicken the sauce. Adjust seasoning with salt, pepper and a pinch of cayenne.
7. Sprinkle with chopped parsley and serve immediately with lemon wedges alongside potatoes or crusty bread.