Monkfish, called this when purchased without the head while anglerfish when whole, has delicate flesh and lends itself to many recipes. The Monkfish Pizzaiola is a way to cook it with more flavors and a sauce that’s perfect for bread dipping. Even if they say bread doesn’t go well with fish, I can’t resist and clean the plate. That said, let’s proceed with the recipe.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz monkfish (in slices)
- 10.5 oz piccadilly tomatoes
- 4 salted anchovies
- 20 taggiasca olives (pitted)
- 2 tbsps salted capers
- 1 shallot
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 tsp dried oregano
Tools
- Kitchen Scale
- Cutting Board
- Pan 11 inches
Steps
In a pan, pour the oil and let the thinly sliced shallot brown. Add the chopped olives, anchovy fillets, and the desalinated and chopped capers, the whole garlic clove to be removed later, and let them flavor. Add the washed and chopped tomatoes, season with oregano, let it blend for a few minutes, and finally lay the monkfish slices. Let them color on one side and gently turn. Do not add salt as the seasoning is quite salty. It cooks very quickly, so as soon as the sauce reduces, turn off and serve.
