I love the French term for whole monkfish tail, “gigot de mer,” which means “leg of lamb of the sea.” It’s an apt description for this meaty fish, which has a texture more akin to lobster than to ...

– Saute onions, carrots, celery and garlic in oil. Season with salt and pepper. – Deglaze with White Wine, add bay leaf, saffron, lobster heads, canned tomato and chili flake. Reduce by half. – Add ...