Slow Cooker Monkfish Armoricaine for a Simple Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sauté the shallots in a small amount of oil before adding them to the slow cooker, though this is optional.

Adding a splash of dry white wine to the tomato sauce can also enhance the complexity of the dish, providing a subtle acidity that balances the sweetness of the carrots. Ensure any additions are done before the cooking process begins to maintain the integrity of the slow cooker method.

When serving, consider pairing this dish with a side that can soak up the delicious tomato sauce, such as steamed jasmine rice, creamy mashed potatoes, or a piece of toasted sourdough bread. Fresh herbs like parsley or chives can be sprinkled over the top just before serving to add a pop of color and a fresh, herbaceous note that contrasts nicely with the richness of the cooked tomato and monkfish.

Variations

• Spicy Tomato Monkfish: Add a teaspoon of crushed red pepper flakes or a dash of cayenne pepper to the tomato sauce before cooking to introduce a pleasant heat that complements the sweetness of the carrots.
• Herbed Monkfish: Incorporate a tablespoon of dried Italian herbs or fresh thyme leaves into the tomato sauce to add an earthy, aromatic dimension to the final dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout, ensuring the fish does not break apart.

If you have leftovers, allow them to cool to room temperature for no more than two hours before placing them in an airtight container. This helps maintain the quality and safety of the food.

Once cooled, store the container in the refrigerator where it will keep for up to two days. When storing, try to keep the fish pieces whole to prevent them from breaking apart further during the reheating process.

While this dish is best served fresh, you can prepare the ingredients up to twelve hours in advance. Keep the prepped monkfish and vegetables in separate airtight containers in the refrigerator until you are ready to assemble them in the slow cooker.

This reduces active kitchen time significantly on the day of cooking, making it an excellent option for hosting or preparing meals ahead of a busy schedule.

Serving ideas

Serve the monkfish armoricaine in shallow bowls to showcase the beautiful sauce and the chunks of fish. Use a large spoon to ensure each serving includes a generous amount of the tomato-shallot mixture, which carries the most flavor.

It is often helpful to serve the dish directly from the slow cooker if you are hosting, keeping the remainder warm on the lowest setting for those who might want a second helping.

Pairing the dish with a crisp green salad or steamed seasonal vegetables like green beans or asparagus adds a nice textural contrast to the soft fish and rich sauce. The acidity of the salad helps cut through the savory profile of the tomato base, creating a well-rounded meal. Ensure you have plenty of bread on hand to wipe the plate clean of the delicious sauce once the fish has been enjoyed.

Frequently asked questions

Recipe card

Slow Cooker Monkfish Armoricaine for a Simple Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb monkfish fillets, cut into chunks
• 2 cups carrots, diced
• 1/2 cup shallots, minced
• 2 cups crushed tomato sauce

Instructions

1. Place the monkfish chunks into the bottom of the slow cooker. Scatter the diced carrots evenly over the fish pieces to ensure they cook thoroughly.
2. Sprinkle the minced shallots over the carrots and fish. Pour the crushed tomato sauce over the top, making sure to cover all ingredients to keep the fish moist while cooking.
3. Cover the slow cooker and cook on low for 4 hours. Ensure the monkfish reaches an internal temperature of 145°F (63°C) before serving to ensure it is cooked through safely.

Contains: fish

Estimated nutrition per serving

Calories

320

Protein

42 g

Carbohydrates

18 g

Fat

8 g

Fiber

4 g

Sugar

9 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.