8 monkfish fillets
8 tbps of olive oil
Flour
Pinch of salt - to add to the flour

The sauce:
4 oz of crab meat - mashed
4 oz of prawns - without shells
4oz of white fish bones
1tbps of flour
1 glass of Cognac
1 cup of tomato puree
½ cup of white wine
1 onion
1 carrot
1 leek
Pinch of paprika
Pinch of salt
4 cups of fish stock

METHOD

Cover the monkfish in the salted flour and shake to remove the excess.
Heat the oil in a frying pan until it starts to smoke a little. Add the monkfish 4 at a time and cook until golden. Remove the monkfish and place in a warm oven proof pot.

The sauce:
In a saucepan, soften the onion, carrot and celery. Add the crab meat and prawns and cook for 2 minutes. Add the fish bones a little a time and the flour and fry for a little.
Add the Cognac and flame. Add the tomato puree, the wine and the fish stock and boil for half an hour.
Pour the sauce through a sieve and keep warm in a ‘bain Marie'.

Cover the fish with the sauce and place in a warm oven for 10 minutes to heat through.

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