Armorican style Monkfish

The name Armorican comes from Ar morig which signifies “the small sea” in Breton language. This recipe is suited for a firm fish and for special occasion other crustaceans such as lobster and crayfish. This is the real essence of the sea and Brittany’s maritime heritage!

  • Sprinkle the monkfish fillets, skinless and boneless with salt and pepper, then coat in flour
  • In a deep pan warm up olive oil and a knob of butter until butter sizzles
  • Add fish fillets and seaze all sides
  • Add a splash of cognac and flambe the fish
  • Take off the the heat and set the fish aside on a plate covered with a foil sheet
  • In the same pan, add a diced onion, 2 cloves of chopped garlic and 1 shallot and cook them gently.
  • Add a 1 standard tin of peeled tomato puree, 250 ml fish stock, a glass of white wine, a pinch of cayenne pepper and dried herbs ( thyme, bay leaf and parsley)
  • Allow to simmer gently for and reduce for 20 mns
  • Then add the fish and cook for another further 5 mns
  • Add and mix gently a generous dollop of fromage frais and 1 juice of 1 lemon,
  • Just before serving add chopped coriander and 3 to 4 stalks of saffron
  • Season with salt and pepper
  • Enjoy with rice


Recipe Celtic nation: