Pesked môr Arvorig (PES-ked mor ar-VOR-ig)

Armorican Style Monkfish

Dive into the culinary treasures of Armorica with our Armorican Style Monkfish. This exquisite dish, originating from the rugged coasts of Brittany, encapsulates the essence of the sea, combining the freshness of monkfish with traditional Armorican spices and cooking methods. The name Armorican comes from Ar morig which signifies “the small sea” in Breton language. This recipe is suited for a firm fish and for special occasion other crustaceans such as lobster and crayfish.

Recipe Directions

Sprinkle the monkfish fillets, skinless and boneless with salt and pepper, then coat in flour In a deep pan warm up olive oil and a knob of butter until butter sizzles Add fish fillets and seaze all sides Add a splash of cognac and flambe the fish Take off the the heat and set the fish aside on a plate covered with a foil sheet In the same pan, add a diced onion, 2 cloves of chopped garlic and 1 shallot and cook them gently. Add a 1 standard tin of peeled tomato puree, 250 ml fish stock, a glass of white wine, a pinch of cayenne pepper and dried herbs ( thyme, bay leaf and parsley) Allow to simmer gently for and reduce for 20 mns Then add the fish and cook for another further 5 mns Add and mix gently a generous dollop of fromage frais and 1 juice of 1 lemon, Just before serving add chopped coriander and 3 to 4 stalks of saffron Season with salt and pepper Enjoy with rice

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History

Armorican Style Monkfish pays homage to the rich fishing history of Brittany (Armorica). This dish reflects the region's deep connection with the sea, where fishing has been a cornerstone of culture and economy for centuries. In Armorican culture, such seafood dishes are a celebration of the ocean's bounty and are often part of festive coastal feasts.

Servings

4

Prep Time (hours)

1

Items Needed

Skillet, spatula, measuring cups.

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Ingredients

Monkfish fillets, skinless and boneless
Salt and pepper to taste
flour (enough to coat the fish)
1 tbsp olive oil
a knob of butter
a splash of cognac
1 diced onion
2 cloves of garlic
1 shallot
1 can of peeled tomato puree
250 ml fish stock
a glass of white wine
a pinch of cayenne pepper and dried herbs ( thyme, bay leaf and parsley)
1 dollop of fromage frais
1 lemon,
coriander
3 to 4 stalks of saffron

Item type

Consumable, Food / Drink

Creator

Niamh

Related ethnicities

• Celtic

Source

Original Reference Site