Diario de Eral66, 19 nov. 21

just perfect yum 😋 

Man, this looks good 😋 

Yum 😋 

Erq, the legend has it that this recipe was invented late in the day by a chef back in Paris after years working in the US. It is a mostly traditional french stew (onions, celery, carrots, tomatoes and herbs with some mandatory wine and the cognac flambé), but the addition of cayenne breaks the no-spice rule. Cream is optional to soften the heat, and beans instead of the usual rice is a personal customization that went very well. Monkfish and shrimps, which should be langoustines, are hard to reheat without becoming rubbery, so I'll put the leftovers in the blender and make a soup that I can freeze. Here's a pretty good recipe except I prefer fresh tomatoes, 10 minutes is too long at the end, and I really recommend adding a good amount of tarragon: https://www.madaboutmacarons.com/monkfish-french-brittany-stew/ 

How’s the monk fish texture? Can you compare that to mahi or snapper? 

XryRn, I don't know any other fish that compares. It's firmer than most and you have to get it fresh and not overcook it. It has been compared to lobster and it's close. A little firmer and leaner than crab meat with similar structure. Taste is mild similar to cod maybe? 

Unlike snapper or say, halibut, it stays together and does not desintegrate when you bring it back for the final cooking in the stew. 

Looks very good, nice plate 👍 

Looks really great Eral. Gotta say, if I ask myself what's the Frenchest herb I know, it comes up tarragon every time. Also like the square plate/dish. Monkfish used to be trendy (in the 90s?) but it's pretty hard to find lately. Where'd you get it? 

GP: Left my phone number at Whole Foods and they called me one morning when they received some fresh caught. Went early and scored. I think bay leaves is more common in French food generally. Tarragon is more of a Mediterranean herb, along with anis and fennel which have somewhat similar but stronger tastes. Good with fish and chicken. 

Eral, cool that Whole Foods let you know when they got a fresh shipment of monkfish. Respect! I was tired of paying $6 for about 2.5 oz of bay leaves so I bought some on the internet and now have a lifetime supply. I use them like they're going out of style. Put four of five in today's chili. I really like the smell and flavor.  

Yes, it was really nice of them, I was surprised that they actually called me. Bay leaves+thyme+parsley is the traditional bouquet garni you will find everywhere in French cooking. Tie them together or inside a small cheesecloth bag so you can remove them easily. 

Love monkfish & beans/lentils 😋