Recipe Monkfish matelote

• 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".