Monkfish with Aromatic Tomato Sauce


🛒Ingredients (Grocery List)

  • Four 6-ounce Monkfish fillets

  • Salt and Pepper

  • 2 tbsp plus 1 tsp all-purpose Flour

  • 5 tbsp Butter

  • 1 Shallot, finely chopped

  • 1/4 cup Cognac or Apple Brandy

  • 1 1/2 cups dry white Wine

  • 1/2-pound Tomatoes, chopped

  • 1 tbsp Tomato Paste

  • Cayenne Pepper

🍴Serves: 4

⏰Prep Time: 60 min

⏱️Cook Time: 40 min


🥣Instructions

1. Season the fish with Salt and Pepper. Dust it lightly with 2 tablespoons of the Flour, patting off the excess. In a flameproof casserole, melt 3 tablespoons of the Butter over medium-high heat. Add the fish and cook, turning once, until lightly browned, about 2 minutes per side.

2. Add the Shallot and Cognac or Apple Brandy to the casserole and bring to a boil, then tilt the pot and carefully ignite. When the flames subside, add the Wine, 3/4 cup of Water, the Tomatoes, and the Tomato Paste. Season with Cayenne. Cover and bring to a simmer, then reduce the heat to low and cook for 30 minutes.

3. Using a slotted fish slice, transfer the fish to a warmed serving dish.

4. In a cup. Mash the remaining 2 tablespoons of Butter with the 1 tablespoon of Flour. Gradually whisk this paste into the simmering sauce and cook for 1 minute. Pour the sauce over the Fish and serve.