French Monkfish Stew (Lotte à l'Armoricaine)

• porsi: 6 servings
• waktu aktif: 20 minutes
• total waktu: 1 hour 5 minutes

Bahan-bahan

2 kg (5lb) Large monkfish tail fillets (Mahi-Mahi or other meaty white fish)

4 tbsp plain flour

50 g (2oz) butter (unsalted)

4 tbsp olive oil

4 tbsp Cognac (if no Cognac, use Whisky)

3 cloves garlic (finely chopped)

1 large onion (finely chopped)

1 can (400g) peeled tomatoes (good quality Italian)

3 tbsp tomato purée (concentrate)

400 ml (14 floz) white wine (See NOTES)

1/4 tsp Cayenne pepper

2 bay leaves

1 branch fresh thyme

2 tbsp fresh parsley (finely chopped)

salt/pepper (to taste)

2 tbsp crème fraîche (optional)

Petunjuk

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.

Nutrisi

• Kalori: 488 kcal