Monkfish In the Otranto style

Rana Pescatrice All’otrantina

Monkfish cooked in saucepan with tomato, white wine and aromatic herbs, served on croutons rustic country bread.

4 servings

Easy

Puglia

EasyPuglia

There monkfish in Otranto it's a main course of fish prepared in saucepan, suitable for a lunch or dinner where you want to bring a tasty and hearty dish to the table. In this recipe, the delicacy of the monkfish meets an aromatic base of onion, garlic, tomato, oregano, and parsley, complemented by a hint of white wine. The flour used on the logs contributes to the initial browning and helps the sauce become more enveloping during cooking. The vegetable broth keeps the base soft, while the covered resting over medium heat allows the fish to cook gradually, without drying out. Serving it on croutons rustic country bread It adds a crunchy texture and holds the sauce, enhancing the contrast between the tender monkfish flesh and the concentrated sauce. This dish is considered a traditional Apulian dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the anglerfish

Cut the monkfish into even pieces and flour them evenly, shaking off any excess. A thin coating promotes even browning and helps the bottom of the fish to become slightly firmer during cooking.

Start the soffritto

Pour the extra virgin olive oil into a saucepan and heat it. Add the thinly sliced onion, then add the clove of garlic. Gently sauté over medium heat until the onion becomes soft and golden, without letting it darken; the aroma should be sweet and aromatic.

Brown the fish

Place the floured logs in the saucepan and brown them on both sides. Carefully flip them when the surface is golden and evenly browned, to prevent them from breaking. Season with salt and pepper, distributing them on both sides of the fish.

Deglaze with wine

Pour the white wine over the browned logs and let it evaporate over high heatWait until the alcoholic smell fades and the liquid reduces, without interrupting the cooking of the aromatic stock.

Combine tomato and herbs

Add the chopped ripe tomatoes, oregano, and parsley. Stir carefully to distribute the seasoning without breaking up the monkfish. Let it simmer until the tomatoes begin to release their juices and the bottom turns a uniform red.

Complete with the broth

Pour a ladle of hot vegetable broth into the saucepanThe liquid should form a soft, well-distributed base, without completely covering the fish. Bring the sauce to a gentle boil before cooking, covered.

Cook over medium heat

20 min

Cover the saucepan and cook over medium heat for 15-20 minutes. Maintain a gentle boil and check that the bottom remains moist and slightly reduced. The anglerfish is ready when it is tender and the sauce appears well-blended, not watery.

Serve on croutons

Serve the anglerfish piping hot, placing it on croutons. rustic country breadSpread the tomato and herb base over the bread, so that the bread soaks up some of the juices. Serve immediately, while the fish is still tender and the sauce is hot.

Chef's Tips

Brown the floured anglerfish only until evenly golden, so the flour helps thicken the base without covering the delicate fish.