I am not taking credit for this one. This is a stew largely inspired by the recipe from Jill Colonna at Mad About Macaroons. What a wonderful cook and site to stumble upon!
I needed a change of pace from my usual whitefish (pollock, haddock, hake, etc.) so I ordered some monkfish. Now this is a fish that I cooked HORRIBLY my first time around a few years ago - I just tried too hard cooking it in a pan. I was so disappointed! So this time around I was adamant on “getting it right”. I chose to cook a soup because soups can be more forgiving than just cooking fish in a pan and I also want a dish that can last several days. This was perfect - thanks Jill Colonna!
This stew is vibrant, light but very satisfying, and has o-fish-ially made me fall in love with monkfish in soups.
Since it’s COVID lockdown time I added a few extra bits - carrots and ramps! - that I didn’t want to go to waste. Towards the end I also added more brandy, some Worcestershire sauce, and finished the soup with a nice drizzle of olive oil because creme fraiche is just not happening in my fridge right now. Sour cream would be a good substitute too.
Lotte À L’Armoricaine
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Yield: ~2.5 quarts
Ingredients:
2 lbs of Monkfish tails cut into 1/2 thick pieces or medallions
1/2 cup All Purpose Flour
4 Tbs Butter
4 Tbs Olive Oil
6 Tbs Cognac / Brandy
3-4 cloves of Garlic
1 cup Onion, finely chopped
1/2 cup Celery, finely chopped
1/2 cup Carrot, finely chopped
28 oz. Crushed Tomatoes (1 large can)
3 Tbs Tomato Paste
1 quart Fish or Lobster Stock
1 cup Dry White Wine
1/4 tsp Cayenne Pepper
Kosher Salt & Cracked Black Pepper to Taste
3 Bay Leaves
1 tsp Thyme
1 Tbs Worcestershire sauce
Crème fraîche, sour cream, really good olive oil, parsley (all are optional)
To Make:
Pat the monkfish pieces with a paper towel to remove excess moisture. Salt and pepper the monkfish pieces and then lightly coat the fish in flour.
Heat butter and olive oil in a heavy pan ( I used a dutch oven) until it just starts to bubble. Add the fish. Let the fish lightly brown on one side before turning it. Once all sides are browned, add 4 Tbs of brandy.
I suggest turning the burner off if you’re using a gas stove or get ready to flambé (woo hoo!)
Encourage the brandy to deglaze the pot. Then remove the monkfish with a slotted spoon and leave the drippings in the pot.
Add the onion, celery, and carrots to the pot. Season with a generous amount of salt and pepper. Saute until soft and onions are translucent. Then add the crushed tomatoes, tomato paste, fish or lobster stock, wine, cayenne, bay leaves and thyme. Grate in 1/2 Tbs of garlic (about 3 cloves). Bring to a boil then let it gently simmer and reduce (uncovered) for about 30 minutes. Add 2 more Tb of brandy and the Worcestershire sauce.
Return the fish to the pot and heat through for about 5 minutes. Before serving, add the fresh parsley, salt and pepper to taste, and either stir in some creme fraiche, sour cream, or drizzle with really good olive oil.
Yum!
Serve With
Crusty garlic bread
Fluffy rice
Buttered string beans
or nothing at all! It’s great on its own.
Buying and Preparing Monkfish
All the meat in a monkfish is located in the tail and the cheeks. This recipe uses the tail. The tail meat will look pinkish with some purples from veins. That’s perfect - that’s how fresh monkfish is suppose to look!
Talk with your fishmonger to make that both the bone in the tail and the outer sheath are removed. They will do it for you if it’s not already done but you should ask!
GOT QUESTIONS OR FEEDBACK?
Let us know in the comments!