Monkfish a L’Amoricanie
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Monkfish is one of my favorite fish. Often called “poor man’s lobster," it can be prepared many ways to enhance its wonderful flavor. In France, it is a bistro favorite.
Servings: 4
Ingredients
- 2 lbs Moody’s monkfish sliced into 1 ½ inch slices
- 1 T butter
- ½ T olive oil
- 4 shallots minced
- 2 cloves garlic minced
- 4 tomatoes, peeled or 1 can of diced tomatoes
- 2 T tomato paste
- ¼ cup Cognac or brandy
- 1 cup white wine
- Salt and pepper
- 1 t sugar
- Pinch Cayenne pepper
- 1 T fresh tarragon chopped
- 1 T Italian parsley chopped
Instructions
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In a medium Dutch oven, warm the butter and olive oil over high heat. Add the monkfish and cook 2 ½ minutes on each side. Flambé with Cognac. Season with salt and pepper. Transfer to a warm plate and set aside.
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Reduce the heat to medium and put the shallots and garlic in the Dutch oven and cook for 2 minutes. Add the tomatoes, tomato paste, white wine, sugar and Cayenne pepper and cook for 20 minutes on medium-low heat, stirring a few times.
-
Add the monkfish to the Dutch oven and cook for another 20 minutes, turning the fish pieces after 10 minutes.
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Serve the monkfish with steamed potatoes cut in halves or quarters. Garnish with tarragon and parsley.
Recipe Notes
Bon appétit!
Wine pairing: Several of Moody’s wine offerings will pair well with this dish. Try Benton-Lane Willamette Valley Pinot Gris (2016) or the Langlois-Chateau Sancerre (Loire Valley, France, 2016).
