Baudroie a La Provençale

Name: Baudroie a La Provençale
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: French
Ingredients: 3 tablespoons cognac or brandy; 3 tablespoons plain flour seasoned with salt and pepper; 1.1 kg (2½ lb) monkfish fillets; 2 garlic cloves, crushed and chopped finely; a big pinch of sugar; 750 g (1½ lb) ripe tomatoes, skinned, deseeded and diced; 1 tablespoon tomato puree; 300 ml (½ pint) dry white wine; 4 tablespoons olive oil; 1 large mild onion, chopped finely; 2 tablespoons mixed chopped fresh herbs, such as thyme, tarragon and parsley; salt and pepper

Monkfish with garlic, tomatoes and onions

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

Monkfish is one of the most appreciated fish in France. It has beautiful, firm, sweet-flavoured flesh and is free of bones. This dish is best served with slices of bread brushed with olive oil and grilled.

Ingredients

4 tablespoons olive oil
1 large mild onion, chopped finely
2 garlic cloves, crushe

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Heat half of the oil in a heavy-bottomed frying-pan and fry the onion until soft. Add the garlic and cook for a few more minutes. Transfer to a dish and set aside.

Pull off any grey membrane that may be left on the fish and cut the fish into 2.5 cm (1-inch) pieces. Roll them in the seasoned flour. Add the rest of the oil to the pan and lightly brown the fish. Pour