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img_8992img_8993Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock and is often served with fish or lobster. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing.

Monkfish is known for its huge head and mouth, and its tight, meaty white flesh that is often compared to lobster meat. It’s commonly used in French cuisine, but it has only recently become popular in the US. Only the monkfish tail is edible, and it’s sold whole or filleted. Any gray or tan membranes should be removed before cooking. The flesh is bright white, lean and mild-tasting. This versatile fish can be prepared using almost any cooking method, and it can be served in soups and stews. Its lean flesh tends to dry out if overcooked. Monkfish has a unique flavor and texture, but you can substitute snapper, sea bass, halibut, mahi-mahi or sea scallops.

Serves 4 to 6


800g / 2 lbs monkfish
2 tablespoons tomato concentrate
1 onion, finely diced
2 cloves of garlic, crushed
250 ml / 1 cup dry white wine
60g / 4 tablespoons butter
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon cognac
Salt and freshly ground black pepper


Cut the monkfish into cubes
Heat 30g / 2 tablespoons butter in a sauté pan over medium high heat and brown the fish for about 5 minutes, set aside
Rince out the pan and heat the oil
Cook the onion and garlic until soft
Add the monkfish and the cognac
Pour in the white wine
Add the tomato paste, salt and black pepper
Stir, cover and allow to cook on a low simmer for about 30 minutes
Remove the fish and set aside
Add the rest of the butter to the sauce and sprinkle on the flour to thicken the sauce
Whisk and allow to reduce on medium heat
Place the fish on your warm plates and cover with the sauce