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Lotte a l'Armoricaine
Monkfish simmered in a rich tomato and cognac sauce from Brittany. The poor man's lobster in a sauce worth mopping up.
The whole recipe in 60 seconds
Lotte a l'Armoricaine, in 5 ideas
- Monkfish has a lobster like texture that stands up to bold sauces
- The armoricaine sauce works with any firm white fish or shellfish
- Cognac adds depth; brandy works in a pinch
- Do not overcook monkfish or it turns rubbery
- This sauce is even better the next day over pasta
What you need
Ingredients
- 2 lbs monkfish fillets, cut into chunks
- 3 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup cognac
- 1 cup dry white wine
- 1 can (14 oz) crushed tomatoes
- 1 tsp paprika
- Pinch of cayenne
- 2 tbsp butter
- Parsley, for serving
How to make it
Directions
- Season the monkfish with salt and pepper.
- Sear in olive oil until golden, about 2 minutes per side. Remove.
- Soften the onion and garlic in the same pan, then add the cognac and flambe or simmer 1 minute.
- Add wine, tomatoes, paprika, and cayenne. Simmer 15 minutes.
- Return the fish to the sauce and simmer 8 minutes until cooked through.
- Swirl in the butter, shower with parsley, and serve with crusty bread.
Money saver. Monkfish is often sold frozen at a fraction of fresh prices and thaws beautifully; it is one of the best value premium fish.