Ragoût de Lotte

Name: Ragoût de Lotte (Angler-fish stew)
Yield: Serves Six
Cuisine: Canada
Ingredients: soft breadcrumbs, if needed; tomato purée, 3 tbs; small shallots, 3, finely chopped; Madeira, 150 ml (¼ pint); salt and pepper; salt and pepper; a pinch of cayenne pepper; white wine, 150 ml (¼ pint); an angler-fish ‘tail’, weighing 1 kg (2 lb); olive oil, 4 tbs

Angler-fish stew

Preparation info

Serves
Six

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

French Canadians are more catholic than others in their choice of fish. They eat eels and lampreys, for example, and also the delicious angler-fish which is (or was, until recently) otherwise rejected by North Americans.

Ingredients

an angler-fish ‘tail’, weighing 1 kg (2 lb)
olive oil,

Americas
Canada
Fish course
Pescatarian

Method

Debone the ‘tail’ and cut it into 12 pieces. Heat the olive oil in a casserole and add the pieces of fish and seasoning. Pour the wine and Madeira over the fish. (If you lack Madeira, use more wine.) Add also the shallots and the tomato purée.

Bring the contents of the casserole to a gentle b