In this monkfish with bacon and beer recipe, Marie-Claude shares her standout succulent dish. A generous meal meant for 4 people.

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Julie’s advice:

I advise you to reduce the amount of garlic so that it doesn’t mask the flavour of the fish. There’s no need to salt this dish, the bacon takes care of that. Marie-Claude got this recipe from her mother Renée, who she describes as a “cordon bleu”. Her father was a fisherman.

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