Baudroie a La Provençale from The Cooking of Provence by Patricia Lousada
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 ...
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Ingredients
- 750 g (1½ lb) ripe tomatoes, skinned, deseeded and diced
- 300 ml (½ pint) dry white wine
- a big pinch of sugar
- 1 tablespoon tomato puree
- 3 tablespoons plain flour seasoned with salt and pepper
- 3 tablespoons cognac or brandy
- 2 garlic cloves, crushed and chopped finely
- 1 large mild onion, chopped finely
- 1.1 kg (2½ lb) monkfish fillets
- 4 tablespoons olive oil
- 2 tablespoons mixed chopped fresh herbs, such as thyme, tarragon and parsley
- salt
- pepper
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