Monkfish

Wrapped and roasted: the fat bastes a fish that has none.

Bourride and zarzuela both. The tail was built for this stew.

Dense flesh takes as much as you give it and never turns bitter.

Firm white flesh carries a heavy sauce that would flatten anything flakier.

It roasts rather than poaches, so it wants oil not butter.

Treat it as a roast and season it as a roast. Resin, not herbs.

Acid keeps a meaty fish from reading heavy in a stew.

Reduce it hard; the tail gives off gelatin that thickens the pan.

Sweet allium melts down into the braise and stops it tasting flat.

Paprika fat is the marbling the fish is missing.

Earth and pulse under a fish that eats like meat. Winter, not summer.

Its density holds spice, so the sauce clings instead of sliding.

Matelote logic: enough structure to stand a red-wine reduction.

It roasts like a loin, so it takes the same shavings a loin would.

A spoonful in the braise: bitterness and body, mole applied to fish.