Home

Monkfish and Cuttlefish with Vegetables

17/11/2023

Here is the recipe for monkfish and cuttlefish with vegetables, a sea preparation full of flavors.

Ingredients

  • 400 g of monkfish tail
  • 300 g of cleaned cuttlefish
  • 200 g of zucchini
  • 200 g of bell peppers
  • 200 g of cherry tomatoes
  • 2 cloves of garlic
  • Parsley to taste
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Start with preparing the vegetables: wash the zucchini and bell peppers, then cut them into strips. Cut the cherry tomatoes in half.

  2. In a large pan, heat some oil with a garlic clove. Add the zucchini and bell peppers, adjust with salt and pepper, and cook until they are slightly softened but still crunchy. Remove them from the heat and set aside.

  3. In the same pan, add a drizzle of oil and another clove of garlic. Cut the monkfish into medallions and the cuttlefish into strips or pieces, according to your preference.

  4. Sauté the monkfish and cuttlefish until they are golden, then season with salt and pepper.

  5. Add the previously sautéed vegetables along with the cherry tomatoes and cook everything for another 5-6 minutes, stirring gently to not break the fish.

  6. Once cooked, sprinkle with freshly chopped parsley.

  7. Serve the monkfish and cuttlefish with vegetables hot.

Curiosity

Monkfish, also known as frogfish, is a fish with particularly firm and tasty meat. In the kitchen, it is appreciated for its versatility and since it is free of bones, it is very practical to eat. Combined with cuttlefish, it creates a dish with a strong flavor and a nice variety of textures.

If you wish to pair this dish with a wine, I would suggest a fresh and mineral white wine, such as a Vermentino or a Fiano, which with their aromatic profile enhance fish-based dishes.

Monkfish and Cuttlefish with Vegetables