Classic French Recipes | Camargue monkfish in red wine

Monkfish may not be the first fish you think of when it comes to French stews but this classic from the Camargue region of southern France really works because of the dense, meaty nature of monkfish, which allows it to absorb strong flavours like the wine and thyme without losing its own special taste. By adding small potatoes it becomes a complete meal in one pot.

Ingredients (serves 4)

1.5kg monkfish tail, skinned and trimmed
4 garlic cloves, crushed
12 small potatoes, cut in half lengthways
300 ml strong red wine
juice of one lemon and freshly grated zest
5 sprigs of thyme
2 tbsp olive oil
6 tbsp fish stock
sea salt and black pepper
25g butter



Tie the monkfish tail with kitchen string, at about 3-4cm intervals. You could also use a metal skewer to help the fish to keep its shape during cooking.

Smear the surface of the fish with a mixture of the crushed garlic and lemon zest and thread the thyme sprigs under the string, along the length of the fish.

In a flameproof casserole dish, heat the butter and olive oil on the hob and place the monkfish in to brown on both sides. This will take about 5-7 minutes.

Add the potatoes to the dish, season with salt and pepper then add the wine and fish stock. Bring to the boil, reduce the heat to moderate, cover the pan and simmer for around 20 minutes. Check that the fish is firm and white all the way through. By now the wine will be reduced down and the potatoes should be cooked.

Serve à table in the casserole dish, slicing the fish in four crossways. Spoon over some of the sauce and potatoes.

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