French Monkfish Stew (Lotte à l'Armoricaine)

Name: French Monkfish Stew (Lotte à l'Armoricaine)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 2 kg (5lb) Large monkfish tail fillets ((Mahi-Mahi or other meaty white fish)); 4 tbsp plain flour; 50 g (2oz) butter ((unsalted)); 4 tbsp olive oil; 4 tbsp Cognac ((if no Cognac, use Whisky)); 3 cloves garlic (finely chopped); 1 large onion (finely chopped); 1 can (400g) peeled tomatoes ((good quality Italian)); 3 tbsp tomato purée ((concentrate)); 400 ml (14 floz) white wine (See NOTES); 1/4 tsp Cayenne pepper; 2 bay leaves; 1 branch fresh thyme; 2 tbsp fresh parsley (finely chopped); salt/pepper (to taste); 2 tbsp crème fraîche ((optional))

Instructions

Prep:20minCook:45min

A healthy classic French fish stew recipe cooked in tomatoes, garlic, onions, white wine, Cognac and served with rice - an easy make-ahead dish for special occasions. Normally made with monkfish, this works well with Mahi-Mahi or other meaty white fish. Also known as 'lotte à l'Américaine' in France.

Updated at: Fri, 07 Nov 2025 08:34:19 GMT