Recipe for Monkfish with cream of peas ”a la Francaise”
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.
- 1filet Monkfishcut into 6 big pieces
- 1medium Onionthinly chopped
- 500gr / 17.6 oz Fresh or Frozen Peas
- 100gr / 3.50 oz Heavy cream (35%)
- 2 cups Chicken Broth
- 200gr / 7.1 oz Smoked Bacondiced quarter inch or 1 cm side
- 300gr / 10.6 oz Yellow Squashor other hearty vegetable
- 100 gr / 3.5 oz Butter
- 2tbsp Sunflower oil
- to taste Salt and Pepper
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.