Monkfish in frecassea

07266 ANGLERFISH FRECASSEA VEGETABLE INGREDIENTS IN 4 PEOPLE 500 g of anglerfish (only the pulp of lisca), 2 carrots, 1 leek, Zucchini, 2 1 potato, 1 tomato, 1 tablespoon parsley chopped, margarine, 1 tablespoon extra virgin olive oil, half a glass of white wine, 1 egg yolk, 1 tablespoon lemon juice, flour, salt and pepper.

PROCEDURE cut the monkfish into small pieces, as if it were a stew, and lightly sprinkle with flour.

Peel vegetables and cut them into chunks.

In a saucepan, heat the oil and margarine, add the fish pieces and let them FRY in open flame for a few seconds and washed with wine.

Picked up the fish and keep it aside.

In the same saucepan pour the vegetables, stir and let stand for a few minutes.

Add salt, add half a glass of water and simmer for 15 minutes, then add the fish pieces and simmer for another 10 minutes in covered container.

Add salt and almost finished cooking, add the chopped parsley, egg yolk and lemon juice.

Stir gently and cook another few minutes at low heat.

Serve hot, accompanied by toasted bread croutons.