French Monkfish Stew (Lotte à l'Armoricaine)

Name: French Monkfish Stew (Lotte à l'Armoricaine)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 people
Ingredients: 2 kg (5lb) Large monkfish tail fillets; 4 tablespoon plain flour; 50 g (2oz) butter; 4 tablespoon olive oil; 4 tablespoon cognac; 3 cloves garlic; 1 large onion; 1 can (400g) peeled tomatoes; 3 tablespoon tomato puree; 400 ml (14 floz) white wine; ¼ teaspoon cayenne pepper; 2 bay leaves; 1 branch fresh thyme; 2 tablespoon fresh parsley; Salt/Pepper; 2 tablespoon Creme Fraiche

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4.9

45 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
6 people
Calories
488 kcal
Course
Main Course
Cuisine
French

French Monkfish Stew (Lotte à l'Armoricaine)

Iris Warren

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A healthy classic French fish stew recipe cooked in tomatoes, garlic, onions, white wine, Cognac and served with rice - an easy make-ahead dish for special occasions. Normally made with monkfish, this works well with Mahi-Mahi or other meaty white fish. Also known as 'lotte à l'Américaine' in France.

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Ingredients

Servings

2 kg (5lb) Large monkfish tail fillets (Mahi-Mahi or other meaty white fish)
4 tablespoon plain flour
50 g (2oz) butter (unsalted)
4 tablespoon olive oil
4 tablespoon 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 tablespoon tomato puree (concentrate)
400 ml (14 floz) white wine See NOTES
¼ teaspoon cayenne pepper
2 bay leaves
1 branch fresh thyme
2 tablespoon fresh parsley finely chopped
Salt/Pepper to taste
2 tablespoon Creme Fraiche (optional)

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Instructions

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.

Notes

To Serve: enjoy with fragrant rice, fresh green beans and extra parsley.Although authentic with monkfish, other meaty fish such as mahi-mahi can be used.
Fish Stock: I used to make this with fish stock but now just drain the juices from the removed fish. If you prefer with the stock, add about 250ml (a cup) along with the wine and leave to reduce slightly longer (about 10 minutes).
Express homemade fish stock recipe: Put the skin and fish bone in a large pan with a carrot, onion, fennel bulb, 2 bay leaves, sprig of thyme, 5 peppercorns and add just enough water to cover. Boil, remove any scum, then cover and simmer for 20 minutes. Strain, cool and freeze any leftovers for making this dish again.
Wine Matches: a fruity and sunny ample white such as Crozes Hermitage, Meursault, Savennières or Alsace Riesling; or a rosé such as Bandol, Côtes de Provence; or a red Sancerre.
Nutritional Information: 488 Calories per serving; 64g protein, 13g lipids.