Lotte aux petits légumes

Name: Lotte aux petits légumes (Monkfish and Spring Vegetables)
Yield: Serves 6
Cuisine: France
Ingredients: 5 oz (150 g) sardines or other oily fish, gutted; 1 carrot, finely chopped; 10 oz (300 g) whiting or other white fish, gutted; 5 oz (150 g) sardines or other oily fish, gutted; 1 onion, finely chopped; 1 clove garlic, finely chopped; 1 turnip, finely chopped; 3 tomatoes peeled, de-seeded and chopped; 1 bouquet garni (parsley, thyme, bayleaf); 1 bouquet garni (parsley, thyme, bayleaf); Pinch of cayenne; 1 bouquet garni (parsley, thyme, bayleaf); 1 bouquet garni (parsley, thyme, bayleaf); 2 lb (1 kg) monkfish, cut in large pieces; 12 new potatoes, peeled and grated; 1½ lb (750 g) celeriac, peeled and cut in bite-size chunks; 5 oz (150 g) carrots, peeled and diced; 5 oz (150 g) small turnips, peeled and diced; 5 oz (150 g) Swiss chard (white part only), finely chopped; 7 oz (200 g) petits pois; 5 oz (150 g) butter; 3½ oz (100 g) smoked bacon, cut into chunks; Salt and pepper; Salt and pepper; 10 fl oz (300 ml) Muscadet; 1 fl oz (25 ml) double cream; 10 oz (300 g) whiting or other white fish, gutted; Monkfish trimmings

Monkfish and Spring Vegetables

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 lb (1 kg) monkfish, cut in large pieces
1½ lb (750

Europe
France
Main course
Mediterranean
Gluten-free

Method

Put all the fish stock ingredients into a large saucepan with 2 pints (1 litre) water, bring to the boil and simmer for 30 minutes. Strain and reserve the liquid. Remove the bouquet garni from the si