Sweat the onions, shallots and garlic until translucent.
Add the tomato paste, stir well and cook for 2 minutes. Add the tomato concassée.
Pour in the white wine. Then add a bouquet garni, the prawn bisque and chicken stock. Bring to a boil and simmer for about 30 minutes. The liquid should evaporate.
Prepare the monkfish
Cut the monkfish tails into large chunks. Season with salt and pepper and coat the fish lightly in flour.
Heat the olive oil in a heavy-based sauté pan and sauté the fish until light brown on all sides.
Flambé with Cognac.
Transfer the seared monkfish with the juice onto the tomato sauce and simmer for 15 minutes.
Finish the sauce
Remove the cooked monkfish from the sauce, keep aside. Discard the bouquet garni and blend the tomato sauce.
Season the tomato sauce to taste with cayenne chilli pepper, salt and pepper.
Serve the dish
Place the monkfish onto the tomato sauce and sprinkle with chopped parsley.
You can stir in crème fraiche if you want the traditional Armoricaine version.