Monkfish Tails with Shrimp and Speck

I can provide you a tasty recipe to prepare Monkfish Tails (anglerfish or monkfish) with shrimp and speck, which combines the sweetness of the fish and shellfish with a smoky touch from the speck. Here is the recipe:

Ingredients

• 4 monkfish tails (anglerfish or monkfish)
• 200 g of cleaned shrimp
• 100 g of thinly sliced speck
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste
• 1 glass of white wine

Preparation

1. Begin by cleaning the monkfish tails, removing the skin and any inedible parts if necessary.
2. Heat some extra virgin olive oil in a pan and lightly sauté the garlic cloves to flavor the oil.
3. Add the monkfish tails to the pan and let them color for a few minutes on each side.
4. Season the monkfish tails and shrimp with salt and pepper to your liking.
5. Remove the monkfish tails from the pan, wrap them with the slices of speck, and secure them, if necessary, with a toothpick.
6. In the remaining cooking juices, add the shrimp and toss them until they turn pink and slightly golden.
7. Deglaze the shrimp with a glass of white wine and let the alcohol evaporate.
8. Put the wrapped monkfish tails back into the pan with the shrimp and cook for another 5-7 minutes, until the fish is perfectly cooked.
9. At the end of cooking, add chopped fresh parsley to flavor the dish.

Serve the monkfish and shrimp hot with a side of seasonal vegetables or a fresh salad.

Curiosity

Monkfish, or anglerfish, is highly valued for its firm and flavorful meat, similar to lobster, to the point that it is sometimes nicknamed “the poor man’s lobster”. The pairing with speck is unusual but creates a delightful marriage of sea and mountain flavors, typical of the border cuisine.