Monkfish Ragout with Tomatoes

Name: Monkfish Ragout with Tomatoes (Ragoût de lotte sans nom)
Cuisine: Swiss
Ingredients: 600 g (1 lb, 5 oz) fillets of monkfish; juice of 1 lemon; 1 small clove of garlic, skinned and crushed; 1 sprig each of dill and rosemary, cut and chopped; 1 sprig each of dill and rosemary, cut and chopped; 6 basil leaves, finely cut; 30 ml (3 tbsp) chopped parsley; 2 onions, peeled and finely sliced; 225 g (8 oz) yellow or red peppers, thinly sliced; 225 g (8 oz) yellow or red peppers, thinly sliced; 100 g (4 oz) button mushrooms, thinly sliced; 400 g (14 oz) tomatoes, skinned, seeded and diced; 300 ml (½ pt) fish stock; salt and freshly ground pepper; salt and freshly ground pepper

Ragoût de lotte sans nom

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

600 g (1 lb, 5 oz) fillets of monkfish
juice of

Europe
France
Switzerland
Stew
Fish course
Pescatarian
Gluten-free

Method

Remove any skin from the monkfish, discard, and cut flesh into 50g (2 oz) pieces.
Marinate the monkfish in the lemon juice with the garlic, herbs and salt and pepper for 1-2 hours.
Carefully sauté the onions and peppers in a large non-stick frying pan until just softened.
Add the mushrooms and cook for 1 minute, stirring.
Add the tom