Monkfish, also called anglerfish, is particularly popular in the regions along the Adriatic coast, the Veneto, the Marches, and the Abruzzo. The rosemary, garlic, and chile pepper are a giveaway that the Abruzzo is the source of this particular recipe. Italians like to cook monkfish on the bone, but many markets elsewhere carry only fillets. Some versions of this recipe suggest wrapping the fish in a layer of pancetta. Thick pieces of sea bass may be used in place of monkfish.
Arrange a layer of sliced potatoes on the bottom of the prepared dish. Sprinkle with salt and pepper and drizzle with about
Select a white from the Adriatic coast. From the Abruzzo, try Trebbiano d’Abruzzo from Valentini or Nicodemi. From the Marches, look for Verdicchio dei Castelli di Jesi or Verdicchio di Matelica from Santarelli, Umani Ronchi, Colle Stefano, or Vallerusa Bond. The assertive seasoning of this dish means that a red wine such as Corvina would complement it as well.
© 2004 Joyce Goldstein. All rights reserved.