Monkfish with langoustines

Serves 4 persons


  • 1 kg monkfish
  • 1 medium-sized onion
  • 2 cloves of garlic
  • 50 g peas
  • 1 liqueur glass of gin
  • Olive oil
  • Salt
  • Flour

Preparation method: Cut the monkfish into slices, sprinkle with salt and roll in flour. Gently heat some olive oil in a shallow earthenware casserole, and sauté the monkfish and langoustines for no more than 5 minutes. Remove from heat and set aside. Next, cut the onion into thin rings and fry slowly in the same casserole until browned. Add the finely sliced garlic and then the monkfish. Cover with water, bring to the boil and then add the peas and the gin. Salt to taste, add the langoustines and cook for 10-15 minutes more.

Important: Do not stir with a spoon. Gently tip the casserole from side to side to prevent sticking.

Suggestions: A mixture of crushed parsley, fried bread and 6-8 toasted almonds can be added to the fried onion and garlic.

An earthenware pan, cocotte, tagine etc. can be used instead of the casserole.

Serve hot straight from the casserole.