Monkfish with Olives

Monkfish, also known as anglerfish, is a fish highly valued in cooking for its firm and flavorful flesh. Here is a recipe to prepare monkfish with olives in Italian style.

Ingredients

• 4 monkfish tails (about 200g each)
• 100g pitted green olives
• 100g pitted black olives
• 2 cloves of garlic
• 300ml fish stock
• 200ml dry white wine
• Flour, as needed for dusting the fish
• Chopped parsley, to taste
• Salt and pepper, to taste
• Extra virgin olive oil, as needed

Preparation

1. Lightly flour the monkfish tails on both sides.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add the garlic cloves. Let them brown without burning.
3. Add the monkfish tails and sear for about 2 minutes on each side. Then remove the fish steaks and keep them warm.
4. In the same skillet, add the white wine and let the alcohol evaporate for a few minutes.
5. Add the green and black olives and the fish stock. Cook over medium heat for 5 minutes.
6. Put the monkfish tails back in the skillet, season with salt and pepper, and cook everything for about 10 more minutes, until the fish is well cooked but still juicy.
7. At the end of cooking, sprinkle with chopped parsley to add freshness and aroma to the dish.

Serve the warm monkfish tails with their cooking sauce and a side dish of vegetables as desired.

Curiosity

Monkfish is a fish that lends itself to multiple preparations due to its compact and delicate flesh. In Italy, it is often cooked “guazzetto,” meaning braised with tomato and olives, or it can be found in recipes that call for breading and baking for a crisper and lighter result.