1. Plunge the tomatoes into a pot of boiling water for 1 minute, then drain and rinse them under cold water for 1 minute. Peel, seed, and chop them into pieces.

2. In a skillet, melt half of the butter with a little olive oil and brown the monkfish pieces. Remove them from the skillet and set them aside on a plate.

3. In the same skillet, add the remaining butter and sauté the shallots and garlic over low heat. Add the Cognac and then the white wine.

4. Add the tomatoes, tomato paste, Cayenne pepper, salt, and pepper (to taste).

Let the sauce simmer over low heat for 15 minutes, uncovered.

5. Add the monkfish pieces to the sauce and continue cooking for 10 minutes.

6. Check the seasoning, making sure it is well balanced.

Serve immediately with white rice.