Anglerfish alla siciliana
Instructions
Dissalo the anchovies and capers under running water.
Take off monkfish tail (i.
e.
the anglerfish) skin, the dorsal and caudal fin; the thick slices cut a little more than a finger.
In a saucepan with oil and garlic finely cut, dissolve anchovies (*) washed and deprived of lisca.
Infarino pieces of monkfish and adagio to Brown for 5 minutes, then add the chopped tomatoes, capers and olives pitted; bathroom with the tomato sauce, add a pinch of oregano, a few leaves of Basil and cover the casserole, leaving the fire again for about 5 minutes.
I put on the plate with a nice slice of polenta, which marries marvelously with this typically Mediterranean dish and you step over a pizzicone of chopped parsley.
* The anchovies dissolve well because they put in the oil still cold.
