For 4 people;
Fry the monkfish tails (1 kg) in butter and oil. Flame them with cognac (0.5 dl) and remove the fish from the pan. Chop 4 onions and 3 garlic cloves, then fry in the pan and add a can of peeled tomatoes (400 gr) as well as 2 dl of dry white wine. Let simmer for 20 minutes. Put the fried monkfish tails in the sauce and let it all cook another 20 minutes. Adjust the seasoning (salt and pepper).
Accompany with white rice or potatoes.
Serve this dish with a dry white wine. IVINIO suggests a Chablis from Domaine Colbois ...
Enjoy your meal !