📝 About This Recipe
A cornerstone of French haute cuisine, this dish showcases the 'poor man's lobster'—monkfish—in a luxurious, coral-hued sauce enriched with Cognac and white wine. Legend suggests the recipe was born in a Parisian bistro in the 1860s, blending the sweetness of ripe tomatoes with the deep umami of a shellfish-based reduction. The result is a sophisticated, aromatic masterpiece where the firm, succulent fish stands up beautifully to the bold, herb-flecked sauce.
🥗 Ingredients
The Fish
- 2 lbs Monkfish fillets (cleaned, membrane removed, and cut into 2-inch medallions)
- 1/2 cup All-purpose flour (for dredging)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
The Aromatic Base
- 3 pieces Shallots (finely minced)
- 2 pieces Garlic cloves (crushed and minced)
- 1/4 cup Cognac or Brandy (for flambéing)
- 1 cup Dry white wine (such as Muscadet or Sauvignon Blanc)
- 1 cup Fish stock (high quality or homemade)
The Sauce and Seasoning
- 2 tablespoons Tomato paste
- 14 oz Canned crushed tomatoes (or 4 large ripe tomatoes, peeled and seeded)
- 1 pinch Cayenne pepper (adjust to taste)
- 1 tablespoon Fresh tarragon (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1/4 cup Heavy cream (optional, for a silkier finish)
👨🍳 Instructions
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1
Pat the monkfish medallions dry with paper towels. Season generously with salt and freshly cracked black pepper.
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2
Dredge each piece of fish lightly in flour, shaking off any excess. This creates a delicate crust and helps thicken the sauce later.
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3
In a large, heavy-bottomed sauté pan or Dutch oven, heat the butter and olive oil over medium-high heat until the butter foam subsides.
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4
Sear the monkfish medallions for about 2-3 minutes per side until golden brown. Do not crowd the pan; work in batches if necessary. Remove the fish and set aside on a plate.
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5
In the same pan, add the minced shallots. Cook for 2-3 minutes until translucent, scraping up the browned bits (fond) from the bottom.
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6
Add the garlic and cook for just 30 seconds until fragrant. Pour in the Cognac. Carefully ignite it with a long match to flambé, or let it boil down until reduced by half if you prefer not to use a flame.
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7
Stir in the tomato paste and cook for 1 minute to take off the raw edge. Pour in the white wine and let it simmer for 3-4 minutes until reduced by half.
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8
Add the crushed tomatoes and fish stock. Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, for 15-20 minutes until the sauce has thickened and flavors have melded.
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9
Stir in the cayenne pepper, half of the tarragon, and half of the parsley. Taste and adjust seasoning with salt and pepper.
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10
Gently return the monkfish medallions and any accumulated juices to the pan. Simmer for an additional 5-8 minutes, or until the fish is opaque and cooked through.
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11
Optional: Stir in the heavy cream at the very end for a richer, more velvety texture. Swirl the pan to incorporate.
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12
Transfer to a warm serving platter and garnish with the remaining fresh tarragon and parsley.
💡 Chef's Tips
Always ensure the grey membrane is completely removed from the monkfish, as it becomes tough and rubbery when cooked. When flambéing with Cognac, turn off the exhaust fan and have a lid nearby to extinguish the flame if needed. If the sauce feels too thin, remove the fish and boil the sauce rapidly for 3-5 minutes to concentrate the flavors before serving. Don't overcook the monkfish; it should be firm but succulent. It is done when it reaches an internal temperature of 145°F (63°C). For an even more authentic 'Américaine' flavor, use a lobster-based stock instead of standard fish stock.
🍽️ Serving Suggestions
Serve alongside buttery steamed white rice or saffron pilaf to soak up the exquisite sauce. Accompany with crusty French baguette slices rubbed with a hint of garlic. A chilled glass of Chablis or a dry Provençal Rosé pairs beautifully with the acidity of the tomatoes. Serve a simple side of haricots verts (French green beans) sautéed with shallots to add a fresh crunch. For a truly decadent meal, garnish the plate with a few seared langoustines or large shrimp.