Lotte à l'armoricaine

Name: Lotte à l'armoricaine
Total time: 60 min
Yield: Serves 4
Cuisine: Brittany
Ingredients: 1.2 kg (2.6 lb) monkfish, in 4 cm (1½ in) medallions; 300 g (11 oz) peeled shrimp; 400 g (14 oz) canned peeled tomatoes; 3 gray shallots; 4 garlic cloves; 100 ml (½ cup) cognac; 200 ml (¾ cup) dry white wine; 300 ml (1¼ cups) fish stock; 200 ml (¾ cup) thick crème fraîche; 60 g (2 oz) unsalted butter; 3 tbsp olive oil; 2 tbsp tomato paste; 1 pinch of saffron; 1 tsp paprika; 1 tsp cayenne pepper; 1 bunch of flat-leaf parsley; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Monkfish in Armorican tomato-cognac sauce

⏱ 60 minServes 4Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1.2 kg (2.6 lb)monkfish, in 4 cm / 1½ in medallions
300 g (11 oz)peeled shrimp
400 g (14 oz)canned peeled tomatoes
3gray shallots
4 clovesgarlic
100 ml (½ cup)Cognac
200 ml (¾ cup)dry white wine
300 ml (1¼ cups)fish stock
200 ml (¾ cup)thick crème fraîche
60 g (2 oz)unsalted butter
3 tbspolive oil
2 tbsptomato paste
1 pinchsaffron
1 tsppaprika
1 tspcayenne pepper
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1.2 kg (2.6 lb) monkfish, in 4 cm / 1½ in medallions
300 g (11 oz) peeled shrimp
400 g (14 oz) canned peeled tomatoes
3 gray shallots
4 cloves garlic
100 ml (½ cup) Cognac
200 ml (¾ cup) dry white wine
300 ml (1¼ cups) fish stock
200 ml (¾ cup) thick crème fraîche
60 g (2 oz) unsalted butter
3 tbsp olive oil
2 tbsp tomato paste
1 pinch saffron
1 tsp paprika
1 tsp cayenne pepper
1 bunch of flat-leaf parsley
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (32 cm / 12½ in)

03 — Method

Take the monkfish out 15 minutes ahead and pat dry so it browns.
Season generously just before cooking.
Finely chop the 3 shallots. Remove the germ from the 4 garlic cloves and chop finely. Chop half the parsley, keeping the rest to garnish.
Heat 2 tbsp of olive oil and 30 g (1 oz) of butter in the large sauté pan over high heat and sear the monkfish for just 3 minutes per side.
Set aside. Soften the shallots in the pan for 4 minutes. Add the garlic and tomato paste and cook 2 minutes.
Add the cognac and flambé for 30 seconds. Add the white wine and reduce for 3 minutes. Add the crushed tomatoes, saffron and paprika.
Add the hot fish stock, bring to a simmer and reduce for 10 minutes until thickened.
Stir in the crème fraîche and cook 3 minutes. Return the monkfish with the peeled shrimp and cook 5 minutes. Sprinkle with cayenne and parsley and serve with rice pilaf.