Monkfish in Potacchio

Name: Rana Pescatrice in Potacchio
Cook time: 10 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 800 g di rana pescatrice; 250 g di pomodori pelati; 1 cipolla; 1 cucchiaino di prezzemolo 4 foglie di basilico; 3 spicchi d’aglio; 4 cucchiai di olio extravergine d’oliva 2 rametti di rosmarino; 1 bicchiere di vino bianco secco peperoncino; sale e pepe

Rana Pescatrice in Potacchio

Monkfish stewed with canned whole peeled tomatoes, white wine, aromatic herbs and chili pepper.

4 servings

Easy

Marche

EasyMarche

There monkfish in potacchio is a main course of fish stewed, suitable for a lunch or dinner where you want to bring a tasty and direct preparation to the table. The compact pulp of the monkfish It supports cooking well in skillet and is combined with a fragrant tomato base, enriched by dry white wine and aromatic herbs. The result is a balance between the sweetness of the tomatoes, the lively note of the chili pepper and the herbaceous character of rosemary, basil and parsley. The onion softens the soffritto, while the garlic adds depth to the seasoning. This recipe is considered a traditional dish from the Marche region. The final cooking time in the tomato sauce is brief: the sauce should be thick and enveloping, while the fish pieces should retain a firm, juicy consistency.

Instructions

Voice reading

6 steps · natural Italian voice

Clean the fish

Clean the thoroughly monkfish, wash it under running water and cut it into chunks regular. Dry the pieces before proceeding, so they will fit in skillet without excess water and they will be able to brown evenly.

Prepare the aromatic mixture

Finely chop the onion along with the parsley, basil, and rosemary needles. Keep the prepared ingredients separate so you can quickly add them to the pan. skillet without interrupting cooking.

Start the soffritto

Heat the extra virgin olive oil in skillet and join the cloves of garlic, The chili pepper and the chopped herbs. Gently sauté over moderate heat until the onion becomes translucent and the aroma of the herbs is released, avoiding darkening or burning the garlic.

Brown the monkfish

Add the pieces of monkfish to the soffritto And season with salt to taste and pepper. Brown them for the time necessary to flavor them and make the surface slightly lighter and more compact, turning them delicately so as not to break up the pulp.

Deglaze with wine

Pour the dry white wine over the pieces and let it evaporate over high heatContinue until the alcoholic smell fades and a fragrant seasoning remains on the bottom, without adding the tomato until the blending is complete.

Complete in tomato

10 min

Join the canned whole peeled tomatoes and mix them together pan juices. Bring the sauce to a gentle boil, then cook for ten minutes, until the sauce thickens and the monkfish it is cooked but still firm.

Chef's Tips

Brown the monkfish without cooking it for more than ten minutes in the tomato, so that the pulp remains firm and does not become dry.