Monkfish armoricaine from Francois

Monkfish is easy to cook and different from other fish. It has a firm meat which is white and invite comparison with the lobster. It can be fried, barbecued, poached, stewed or roasted. It has an uncomplicated bone structure which makes it easy to prepare.

Cost: £27/kg ( €30/kg) on 07/05/2011. A 1.55kg tail provides, 1100g cleaned, and 888g cleaned and deboned (57%) or a £47/kg (€59/kg) net.

The ingredients:monkfish, 1/2 can of chopped tomatoes, cherry tomatoes (optional), onions and/or shallots, alcool (here Kentucky whiskey), 1/4 liter white wine (here Argentinian chardonnay),olive oil, salt and peper

Peel the onions and shallots

Chop them coarsly

Cook slowly with a little olive oil and water in a covered pan

Debone the tail and cut the meat in cubes

Pan fry the cubes at high heat in olive oil (5 minutes)

Sauté with the whiskey

Add the onions and shallots, the chopped tomatoes, 1/4 liter white wine, season (pepper & salt) and let simmer for 10 minutes

Ready to serve in the "cocotte"

Option: you can add the cherry tomatoes cut in half at the last stage. Nice decoration.

Other names for the monkfish: anglerfish (UK), baudroie or lotte (France), rape (Spain), rana pescatrice (Italy), Seeteufel (Germany), Molly Gowan (Scotland), frogfish (Ireland), goosefish (U.S.A.)