Anne Willan

Lotte à l’Américaine

Monkfish with Garlic and Tomatoes

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Monkfish, known as the poor man’s lobster because of its resilient texture, is excellent cooked à l’américaine. Any other firm-fleshed fish such as cod can be substituted, but it should be cooked for a shorter time.

Ingredients

1-kg piece or

Method

Remove the transparent second skin from the fish, fillet and use skin and bones to make the fish stock. Rinse and dry the fish and cut it into 4 cm/1½ in slices. Coat them with seasoned flour. In a large f