La lotte catalane from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne St
The département of Roussillon is the southernmost in the country, having been ceded to France by Spain in 1694. Except in a few isolated areas, the inhabitants, though loyal Frenchmen, are proud...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 200 ml fairly sweet white wine
- salt
- pepper
- chopped parsley
- 2 tbsp capers
- olive oil
- 4 tbsp flaked almonds
- 3 sweet red peppers, deseeded and chopped
- 2 monkfish tails, skinned and boned, together weighing 700 g
- 1 small orange, peeled and cut into small pieces
- 2 shallots, chopped
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
La lotte à la gasconne from Magrets & Mushrooms: More Country Recipes from South-West France by Jean
app.ckbk.com
La lotte au vin rouge de st-Émilion from Magrets & Mushrooms: More Country Recipes from South-West F
app.ckbk.com
Le ttoro from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne Strang
app.ckbk.com
La lotte toulousaine from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
app.ckbk.com
Le poulet les cazes from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
app.ckbk.com
Spanish Omelette from Sud de France by Caroline Conran
app.ckbk.com
Les boles de picolat from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne
app.ckbk.com
Ragout of Forest Mushrooms from The Cooking of South West France by Paula Wolfert
app.ckbk.com