Summary
A quick and simple Ligurian recipe: monkfish (rana pescatrice) with zucchini. Known in Italy as ‘the frog that catches fish,’ this delicate, bone-free fish is loved by children and often served in fine restaurants. Light, flavorful, and ready in minute
Monkfish fillet with zucchini (you may also say anglerfish with zucchini — choose whichever name you prefer. Rana pescatrice in Italian literally means “the frog that catches fish.” Agree, the Italian name sounds much nicer?)
In Italy, monkfish is often prepared for children because it has very few bones. It’s also served in fine restaurants. The fish cooks quickly and simply.
One of my favorite and most common Ligurian recipes for fish is with zucchini.
Monkfish fillet with zucchini
Ingredients
- 1 )2 garlic cloves2 small zucchini50 g white onionparsleyolivespine nuts150 ml fish brotholive oilsaltwhite wine (optional)
- 1 whole monkfish anglerfish
- 2 garlic cloves
- 2 small zucchini
- 50 gr white onion
- 150 ml fish broth
- parsley
- olives
- pine nuts
- olive oil
- white wine (optional)
Instructions
- Peel, rinse, and finely chop the onion. Do the same with the parsley, and slice the garlic thinly (photo 1). Cut the monkfish fillet into cubes (photo 2). Heat a pan with olive oil, add the onion, garlic, and parsley, and sauté lightly (photo 3).
- Add the monkfish fish to the pan with the onion and parsley and cook for a few minutes (photo 4). Add the olives and pine nuts (photo 5). At this stage, you can splash the contents of the pan with dry white wine. Next, add the zucchini cut into thin rounds (photo 6).
- Pour in a little of a fish broth (photo 7), add salt and pepper. Cook all together a few minutes till the monkfish and zucchini fully done. Serve immediately (photo 8).
Notes
Cooked monkfish with zucchini can be stored in the refrigerator under a lid for a couple of days.
