- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 5 minutes
- Effort: medium
- 1.5kg monkfish
- flour, seasoned with salt and pepper
- 2 shallots, chopped
- 3 onions, chopped
- 1 large clove garlic, chopped
- 100 ml extra virgin olive oil
- 90 ml brandy
- 450 ml dry white wine
- 375-500g tomatoes, peeled, deseeded, chopped
- bouquet garni
- 1 tbsp tomato purée
- 1 tsp sugar
- salt and black pepper
- 1 pinches cayenne pepper
- chopped parsley, and tarragon, to garnish
- croutons, or triangles of bread, fried in olive oil, to garnish
1. Cut the fish into large cubes and toss in seasoned flour.
2. Fry the shallot, onion and garlic in the oil until they begin to colour. Add the fish and stir.
3. When the fish is lightly browned, warm half the brandy, set it alight and pour it into the pan, stirring the ingredients about in the flames. When the flames die down, remove the fish into a bowl.
4. Pour the wine into the pan, add the tomatoes, bouquet garni, tomato puree, sugar and seasonings. Boil rapidly to reduce to a sauce it must not be watery. This will take 20-30 minutes.
5. Place the fish back into the pan with the sauce and simmer gently for 5 minutes.
6. Arrange on a hot serving dish, sprinkle with parsley and tarragon and tuck the croutons or triangles of bread around the edge.
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