Baby Monkfish a l’Armoricaine “Bollywood spin”

Baby Monkfish a l’Armoricaine “Bollywood spin”

How to turn this French Classic dish into an instant Bollywood Hit. Monk fish a l’Armoricaine is an old school recipe from French Brittany ( Armoric is the Gaul name for this region according to Asterix… ) America on the other side of the Ocean, bears no relation to this recipe #notatypo.

The use of Indian spices is unusual in classical French cooking, but Southern Brittany had long connection with the old spices trade maps. Coastal Towns like Lorient were established for this purpose, with a trading monopole and a harbor full of ship freshly returned from the French Indies… From this era, spices slowly integrated the local cuisine. We recently came across a traditional and secret blend of Curry spices, locally named ‘Kari Gosse” the Breton Curry which influenced the flavour in this delicious and simple recipe.


  1. Monk fish chunks or Baby tails
  2. Salt
  3. Flour
  4. Olive oil
  5. 3 Shallots diced
  6. 2 Garlic cloves chopped
  7. 1 Onion diced
  8. White of Leek chopped finely
  9. Dash of Brandy
  10. Can of tomato
  11. Spices: spoon of Garam Massalla, half spoon of ginger and turmeric powder, sprinkle of chilli powder to taste..
  12. Glass of dry White wine
  13. 1/2 pint of stock: chicken or fish
  14. Fresh cream
  15. Parsley, chives or coriander for plate dressing


  1. 1 Begin by seasoning the pieces of fish with sea salt before coating them in flour. In a heavy skillet, on medium heat, brown each pieces of fish for a couple of minutes. Proceed in batches a few at a time. Remove the fish pieces and set aside.
  2. 2 Add more olive oil to the skillet and gently sauté the shallots, leek and onion until, translucent. Add the garlic cook until fragrant
  3. 3 Add the Brandy (Whisky is an alternative) and flambé to burn off the alcohol. Mind the Galley & overheads… those flames are high at the start.
  4. 4 Once the flames are out, add the tin of tomatoes, white wine, spices and stock. Simmer on low heat for 20 minutes to cook, reduce the liquid and concentrate the flavors.
  5. 5 Using a hand blender, liquidize the sauce until creamy, add the fresh cream. Taste and adjust seasoning to your liking with salt and a little sugar to balance the acidity.
  6. 6 Return the pieces of fish to the pot, reduce the heat to simmer and cook for another 5-10 minutes according to the thickness of the fish pieces. Watch out Monk fish does not agree with overcooking, ( this is fish not chicken...)
  7. 7 Serve with steamed baby potatoes or rice and sprinkle with fresh chopped herbs.

We are Fishmongers. 100 % of our Wild fish is sourced straight off the boats. When fish lands, all hands on deck join in to sort, fillet, and pack all orders on time for our courier to pick up.
We are usually too busy to answer the phone, and fault of outsourcing this service in India :) ... We made the choice to simply cut off our neglected phone lines.

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