lotte

With a face only a mother could love, the whole monkfish is called a baudroie, but most often you’ll see only its delicious, delicately flavoured tail, queue de lotte on menus. Its cheeks and liver are good as well, but rarely seen at the poissonnerie, although you might find them in a bouillabaisse.

In the south of France, gibelotte is classic dish—pieces of monkish are browned, déglacéed with white wine before adding garlic, tomatoes and parsley.