PREPARATION OF THE SAUCE

READY TO EAT!

MONKFISH A L’ARMORICAINE

My mother was cooking Monkfish a l’Armoricaine for Christmas! This is a delicacy! You will be amazed by the wonderful flavors found in this recipe! Drink a great Sauvignon Blanc such as Sancerre or Pouilly-Fume from the Loire valley. Enjoy!

Preparation: 20 min; cooking time: 50 min.

Serving 4

2 lbs of monkfish sliced into 1 ½ inch thick pieces

1 tbsp butter

½ tbsp olive oil

4 shallots, minced

2 garlic cloves, minced

4 tomatoes peeled or 1 can of diced tomatoes

2 tbsp of tomato paste

¼ cup of Cognac

1 cup white wine

Salt and pepper

1 tsp sugar

Pinch of Cayenne pepper

1 tbsp fresh tarragon, chopped

1 tbsp Italian parsley, chopped

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 plate. Set aside.

Reduce the heat to medium and put the shallots and garlic in the Dutch oven. Cook 2 minutes. Add the tomatoes, tomato paste, white wine, sugar, Cayenne pepper, salt and pepper. Combine all the ingredients and cook 20 minutes on medium-low heat stirring a few times.

Add the monkfish in the Dutch oven and cook 20 more minutes, turning the pieces of fish over after 10 minutes.

Serve the monkfish with steamed potatoes cut in half. Garnish with tarragon and parsley,

Bon Appétit!