stewed angler fish or monkfish

Coda di rospo in potacchio

Stewed monkfish, Marches-style Traditional Italian recipe of Marches

Monkfish is without bones and so it's ideal for stewing; you can accompany it with peas or boiled potatoes
Prepare tomatoes. Boil them for 1 minute so you can peel them easier. Peel and remove seeds and juice; chop them.
Wash parsley and rosemary, pat dry with absorbent kitchen paper and chop them finely.
Remove peel and central bone from monkfish; wash it under running water. Cut into pieces, not too big.
Fry lightly garlic clove in olive oil together with hot chilli pepper (if you like) and a bit of rosemary and parsley.
Add fish, season to taste with salt and pepper (if you like), and fry over a gentle flame, stirring often, until golden on all sides. Pour in wine and let it evaporate completely over a fierce flame.
Take away fish from the saucepan and put apart, lower the flame and add tomatoes.
Keep on cooking for about ten minutes.
At this point add fish and the remaining of parsley and rosemary, cook for other 5 or 6 minutes or until cooking juice is well retired.
Serve fish hot.

Note

- we used canned tomatoes instead of fresh ones (200 g - 7 oz);
- we never fry lightly in olive oil, so in this case we added all the ingredients together, except fish; we cooked over a gentle flame for about 5 or 6 minutes and at this point we added fish. Then we cooked until fish was tender.

What's the right wine ?

Our suggestion is: Verdicchio dei Castelli di Jesi (a white wine from Marches).