Loretta Sebastiani

Loretta Sebastiani
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Stewed monkfish, Marches-style
( Coda di rospo in potacchio )

Traditional recipe from Marches

Monkfish also known as angler fish is one of the most cooked sea fish in Italy. It's an important ingredient of a lot of dishes. In Marches it is cooked in potacchio style. My husband and I tasted it at Porto Recanati and, once at home, I tried to make it, really fantastic! It's easy and quick to do too. Mediterranean recipe.

difficulty: easy

time: 50 minutes

calories: 268 (kCal)

Ingredients / Serves 4

  • 800g (1 3/4 pound) monkfish (angler fish)
  • 250g (8 3/4 ounces) ripe but firm tomatoes
  • 2 tablespoons fresh rosemary, finely chopped
  • Some sprigs fresh flat-leaf parsley, finely chopped
  • A garlic clove
  • 3 tablespoons extra virgin olive oil
  • Half a glass of white wine
  • Hot chilli pepper, if you like
  • Pepper, if you like
  • Salt
easy recipe
preparation: 25 minutes
cooking: 25 minutes
total: 50 minutes
How many calories in a serving?
Calories: 268 (kcal) 14 % - 1120 (kJ)
Protein: 33.1 (g) 67 % GDA
Total fat: 13.5 (g) 20 % GDA
Total carbohydrate: 2.2 (g) 1 % GDA
Sugars: 2.2 (g) 3 % GDA

Download free PDF version (389 download).

Monkfish stew recipe

Preparation and cooking

  • - Prepare all ingredients.
    Begin with tomatoes.
    Boil them for 1 minute so you can peel them easier.
    Peel and remove seeds and juice; chop them.
    Wash parsley, pat dry with absorbent kitchen paper and chop finely.
    Wash rosemary, pat dry with absorbent kitchen paper and chop finely.
    Remove peel and central bone from monkfish.
    Wash it under running water.
    Slice it.
  • - Cooking.
    Fry lightly garlic clove in olive oil together with hot chilli pepper (if you like) and a bit of rosemary.
    Add fish 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 heat and add tomatoes.
    Go on cooking for about ten minutes.
    At this point add fish, remaining rosemary and parsley.
    Cook for other 5 or 6 minutes or until cooking juice is well reduced.

Just before serving

  • - Serve fish hot, sprinkled with its cooking juice.



  • - I use canned tomatoes instead of fresh ones (200g - 7 ounces) when out of season.

Menu planning

  • - Monkfish is without bones and so it's ideal for your formal menus or for your family menus specially if you have kids.
  • - Besides it has firm and tasty flesh. It can be combined with shellfish and molluscs with good results.
    I suggest it for a full fish menu, Italian style.
  • - Accompany stewed monkfish with peas or boiled potatoes or seasonal vegetables in your special occasions. But be careful in your family menu: you shouldn't combine meat or fish with peas. Both are protein source.

Healthy eating

  • - Sauteing is not the best of cooking techniques. If we avoid our liver thanks us, for sure.
    You can braise onions and garlic in a little water, add odors at a later time and olive oil once turned off the stove. That's what I usually do. In this case too. I assure you that your recipes are equally good and you can taste more olive oil :))


What's the right wine for " Stewed monkfish, Marches-style "?

Pair Verdicchio dei Castelli di Jesi (a white wine from Marches) to monkfish stew.