Home Cook Together. Celebrate Life.

FrenchAuthentic Cuisine

Lotte à l'Armoricaine

Serves 4 to 6 Entree seafood, Fish

Lotte à l'Armoricaine

Lotte à l'Armoricaine is a beloved dish from Brittany, a region where the sea’s bounty often graces the table. This recipe captures the essence of everyday Breton cooking, where simple, fresh ingredients are transformed into something memorable. The aroma of monkfish simmering in a fragrant tomato sauce becomes an irresistible call to gather around and enjoy a meal together.

When you taste Lotte à l'Armoricaine, expect the monkfish to be tender, bathed in a sauce that balances the sweetness of ripe tomatoes with the warmth of Cognac and a hint of cayenne. The dish is a celebration of robust flavors, where the garlic and onion provide depth, and the dry white wine adds a refreshing note, inviting you to savor each bite with the company of good bread and even better friends.

Ingredients

  • 1 kgmonkfish — cut into steaks
  • 400 gripe tomatoes — chopped
  • 1onion — minced
  • 2 clovesgarlic — minced
  • 100 mldry white wine
  • 2 tbspCognac
  • 3 tbspolive oil
  • 1 pinchcayenne
  • to tastefine salt and black pepper

Method

  1. Begin by preparing the monkfish. Trim any excess membrane or skin from the 1 kg of monkfish and pat it dry with paper towels. This ensures the fish will sear properly without releasing too much moisture, which is crucial for achieving the right texture.
  2. Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the monkfish pieces and sear them until they are lightly golden on all sides, about 2-3 minutes per side. Remove the fish from the pan and set aside; the fish should be opaque on the outside but not fully cooked through.
  3. In the same skillet, reduce the heat to medium and add 1 chopped onion and 2 cloves of minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes. This forms the aromatic base of the dish, enhancing the flavors of the fish.
  4. Add 400 g of ripe tomatoes, chopped, to the skillet. Cook until the tomatoes break down into a sauce, stirring occasionally, for about 5-7 minutes. The mixture should be thick and slightly chunky, with the tomatoes releasing their juices.
  5. Pour in 100 ml of dry white wine and 2 tablespoons of Cognac. Increase the heat to medium-high and let the mixture simmer until the alcohol evaporates and the sauce thickens slightly, about 3-4 minutes. The sauce should have a rich aroma and a slightly glossy appearance.
  6. Return the monkfish to the skillet, nestling it into the sauce. Sprinkle a pinch of cayenne, and season with fine salt and black pepper to taste. Cover and let the fish poach gently in the sauce for about 5-7 minutes, or until the fish is opaque and tender throughout.
  7. Finish the dish by adjusting the seasoning if necessary and serve immediately. The monkfish should be tender and flavorful, with the sauce clinging to each piece, embodying the comforting and inviting nature of Brittany's home cooking.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore French cuisine