Recipe Monkfish matelote

A recipe that makes you want to try it! If this one's made by lolotte, there's no need to hesitate! Seriously, monkfish is a refined and delicious fish. Choose the monkfish tail, which is a very firm piece. On the other hand, don't be fooled by its hideous head, because appearances are not everything. A tin of fish is still a good idea!

Matelote de lotte
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Preparation time:
25 min
Heat treatment time:
60 min
Community rating:


Number of persons: 4 servings
  • 200 g diced bacon
  • 900 g monkfish
  • ½ bottle white wine
  • 20 g butter
  • 12 small white onions
  • 1 stock cube
  • Aromatic herbs

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diameter : 82)


  • Clean, gut and cut the monkfish into pieces.
  • Brown the bacon and onions in a casserole dish, then remove with a skimmer and set aside.
  • Place the monkfish in the casserole dish and brown. Add the wine and stock cube. Add the bacon and onions. Add the herbs, bring to the boil and simmer for 5 minutes.
  • Fill your Le Parfait Super jars, close them and immediately heat for 60 minutes at 100°C. Just before serving, reheat over a low heat and stir in a little flour and a square of butter.

"The monkfish is a common fish in the Atlantic and Mediterranean. It averages a metre in length, with a huge head and a brownish, scale-less body. It is such an unsightly fish that it is sometimes referred to as a "toad" or "sea devil". Up until a century ago, monkfish caught in fishermen's nets were thrown back into the sea, because their repulsive appearance made them look like monsters that brought bad luck. And yet, the fine, firm flesh of the monkfish is much appreciated by fish lovers".

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