Ragoût de Lotte

Angler-fish stew

Preparation info

  • Serves


    • Difficulty


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.



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