Fish & Seafood Let’s Eat the World Main Course Provencal Recipes Taste

Recipe for Monkfish with cream of peas ”a la Francaise”

Name: Monkfish with cream of peas ''a la Francaise''
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 filet Monkfish (cut into 6 big pieces); 1 medium onion (thinly chopped); 500 gr / 17.6 oz Fresh or Frozen Peas; 100 gr / 3.50 oz heavy cream (35%); 2 cups chicken broth; 200 gr / 7.1 oz smoked bacon (diced quarter inch or 1 cm side); 300 gr / 10.6 oz Yellow Squash (or other hearty vegetable); 100 gr / 3.5 oz butter; 2 tbsp Sunflower oil; to taste salt and pepper

Monkfish is one of those incredibly ugly fish, but in this case, let your taste buds rule as the tail of this fish is as succulent and many would argue as tasty as lobster. As a bonus, this “poor man’s lobster” is almost all tail – no claws or pinchers. However, it is incredibly hard to skin, ask your fishmonger to do the hard work for you. Monkfish liver is also quite popular with chefs and culinary “hounds” it is the fish equivalent of foie gras.

On a recent trip to Uzès, Chef Eric Fraudeau of Cook’n with Class (Uzès and Paris) created this recipe for Monkfish with cream of peas at a market cooking class. It was delicious and a clever pairing of the pea soup base with the smoky bacon.

Monkfish with cream of peas ''a la Francaise''

Who doesn't love a good pea soup? Smokey bacon and a piece of fish make this a great appetizer.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Lunch Dish, Starter Course

Cuisine French, Provencal

Servings people

Ingredients

1 filet Monkfish cut into 6 big pieces
1 medium onion thinly chopped
500 gr / 17.6 oz Fresh or Frozen Peas
100 gr / 3.50 oz heavy cream (35%)
2 cups chicken broth
200 gr / 7.1 oz smoked bacon diced quarter inch or 1 cm side
300 gr / 10.6 oz Yellow Squash or other hearty vegetable
100 gr / 3.5 oz butter
2 tbsp Sunflower oil
to taste salt and pepper

Instructions

In a pan, add 50 gr of butter
Cook the onion a few seconds
Add the peas, the chicken stock, salt and pepper to taste
Cook for 10 minutes
Add the cream and blend right away
Add the rest of the butter, combine, then set aside and reserve
In a large fry pan, cook the bacon with the sunflower oil
Remove the cooked bacon and drain the bacon on a paper towel
In the same pan, keep the fat from the bacon and cook the pieces of monkfish
Season well, and finish the cooking in the oven for an additional 30 minutes.
If you are using yellow squash, use a melon baller and make at least 18 balls
Boil them in salt water for 2 minutes, set aside and reserve
To serve... Plate with the cream of pea in the bottom, add 3 pieces of bacon, and 3 balls of squash. Add the fish in the middle and serve hot. Enjoy!

Notes

Monkfish (also known as Angler-fish) is a delicious and dense fish with a mild flavour that stands up well in soups and stews. If you cannot find it readily available it is easily substituted with cod, haddock, halibut or even sea scallops that are all similar in flavour and texture.

Tried this recipe?Let us know how it was!

Please share this with friends and family.

Tags:Bacon,Monkfish,Peas

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.

Syndication Information

Affiliate Information

As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.

Let’s Eat the World

Let’s Eat The World - Culinary Experiences for Travel Lovers

Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

In 2020, recognizing the desire for more diverse culinary experiences, Yetunde launched the new brand, Let’s Eat The World - Culinary Experiences for Travel Lovers. This rebranding marks an exciting evolution from a local cooking school to a global culinary adventure brand. Under Yetunde's leadership, Let’s Eat The World now offers a range of experiences, including vacation tours, masterclass workshops, and innovative private online cooking classes that bring the flavors of French, Mediterranean, and Spanish cuisine directly into your home.

Chef Eric Fraudeau serves as the head chef for our Uzès location and acts as the culinary advisor for all of our tours, ensuring that each culinary experience is rooted in authenticity and excellence.

Join us for unforgettable food and wine adventures, whether it's in Uzès, Paris, Seville, Spain, Parma, Italy, or Tbilisi, Georgia, with even more exciting destinations on the horizon. For those who prefer the comfort of their own kitchen, our online cooking classes are the perfect way to experience the flavors of travel from home.

Discover the world through food with Let's Eat The World, and follow us on social media for updates and a behind-the-scenes look at our culinary journeys!

Recipe for Monkfish with cream of peas ”a la Francaise”