Monkfish is not blessed with a pretty face but the tail has a firm and tasty flesh, not unlike lobster.
In Provence, it is called a baudroie and a lotte in other parts of France.
It is usually sold without the head, although fishmongers in Provence say that the cheeks, cooked in parsley and garlic, are extremely tasty.
A monkfish tail of approximately 400g
200 g rice (non-stick variety)
1 medium size onion, peeled and sliced
3 garlic cloves, peeled and sliced
A handful of flat parsley leaves, finely chopped
1 small tin tomato purée
100ml dry white wine
2 tablespoons cognac
1 tablespoon olive oil
Salt and pepper
1 stick celery, 1 carrot, peeled, 1 garlic clove, peeled,1 small onion, peeled and quartered for the court bouillon.
1. Fill a big saucepan with 1 litre cold water. Cut the celery into slices and the carrot into dice, add the peeled garlic and the quartered onion and place in the saucepan. Bring to the boil and put 1 tablespoon of coarse sea salt in it.
After 10 minutes, add the fish. Cook for another 10 minutes.
2. Meanwhile, prepare the Armoricaine sauce:
Heat the olive oil in a cocotte and add the onion and the garlic. Add the tomato purée, the parsley and the white wine. Season.
3. Take the fish out of the saucepan and reserve the court bouillon. Flambé the fish in cognac and place it in the cocotte. Simmer gently for 5 minutes, turn off the heat. Cover.
4. During that time, cook the rice in the court bouillon. Then, drain and serve with the vegetables. Place the fish on the plate, covered with the sauce.
A cool Chablis goes well with this dish.