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Home > Recipes > Fish Stew/Soup Recipes > French Monkfish Stew

French Monkfish Stew



A healthy classic French fish stew recipe cooked in tomatoes, garlic, onions, white wine, Cognac and served with rice - an easy make-ahead dish for special occasions. Normally made with monkfish, this works well with Mahi-Mahi or other meaty white fish. Also known as 'lotte à l'Américaine' in France.

Ingredients

  • 2kg (5lb)Large monkfish tail fillets(Mahi-Mahi or other meaty white fish)
  • 4tablespoonplain flour
  • 50g (2oz)butter(unsalted)
  • 4tablespoonolive oil
  • 4tablespoonCognac(if no Cognac, use Whisky)
  • 3clovesgarlicfinely chopped
  • 1largeonionfinely chopped
  • 1can (400g)peeled tomatoes(good quality Italian)
  • 3tablespoontomato purée(concentrate)
  • 400ml (14 fl oz)white wineSee NOTES
  • ¼teaspoonCayenne pepper
  • 2bay leaves
  • 1branchfresh thyme
  • 2tablespoonfresh parsleyfinely chopped
  • salt/pepperto taste
  • 2tablespooncrème fraîche(optional)

Instructions

  • 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 large spoon, place the fish medallions aside on a plate along with their juices.
    Meanwhile, in the same pan, gently fry the onion & garlic back on the heat in a little olive oil 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.

    Recipe courtesy of Mad About Macarons
https://www.madaboutmacarons.com/monkfish-french-b...