Today a fish that is ugly but good 😀 the Anglerfish (in Italian coda di rospo or rana pescatrice).
Actually I don’t find it ugly, just strange. But for sure I like it 🙂
It has a huge head and the edible part is basically the tail (and also the cheeks in larger fish), but its flesh is very compact and it’s boneless.
It can be cooked in many ways, this time I did it very simple, with fresh seasonal vegetables.
INGREDIENTS (2 people):
- 400-500 g anglerfish fillet (cleaned)
- 1 zucchini
- half eggplant
- half bell pepper
- tomato sauce, about 250 ml
- 1 small onion
- 1 clove of garlic
- some olives (I use cailletier/taggiasche type)
- 1 glass of dry white wine
- a drop of wine vinegar
- extra virgin olive oil
- freshly ground black pepper
- First of all clean the anglerfish: remove the skin and the central bone.
- Take a parge pan and heat a generous amount of extra virgin olive oil. Then add the garlic and the onion cut into small pieces, and simmer until soft. Remove the garlic when it gets some color.
- Then add the zucchini and the peeled eggplant, both chopped into small cubes of about the same size. After 4-5 minutes add also the bell pepper cut into pieces and the olives.
- Set the heat higher and add the white wine and a little drop of vinegar, and reduce until the alcohol is gone.
- Set the heat lower and add the tomato sauce. Let it simmer 15 minutes.
- Meanwhile take the anglerfish fillets, dry them well and then cover them with flour (removing the exceeding flour).
- Add the fish into the vegetables and cook for 6-7 minutes, covered. Season with salt and pepper. Then turn the fish on the other side and cook for other 6-7 minutes, always at medium/low heat.
- When it’s ready serve it with its sauce, a drizzle of extra virgin olive oil and a slice of good bread to clean the dish 🙂