Monkfish in Armorican Sauce, or Monkfish French Stew is a classic from French cuisine. The monkfish (known as the “poor man’s lobster”) is flamed with cognac and simmered in a tomato sauce with white wine, shallots, garlic, and herbs. Perfect for entertaining with something out of the ordinary. Best served with rice, Kipfler potatoes or ratatouille. 650g min. Serves 2.
Preparation, cooking and serving instructions
From frozen, carefully place the bag into some boiling water from the kettle to thaw the outside so the soup can release from the bag. Gently pour into a saucepan, and heat slowly over low heat for approximately 15 mins or until it is warmed through and gently simmering.
From thawed, gently pour the contents into a saucepan and warm slowly over medium heat until gently bubbling and warmed through.