Rana Pescatrice Con Piselli


7 oz. tomatoes
1 1/4 lbs. unshelled green peas
One small onion, thinly sliced
Four monkfish fillets, 6 oz. each
Two tbs. olive oil
1 1/2 oz. butter
Two tbs. white flour
1/2 oz. parsley

How to make the Rana Pescatrice Con Piselli – Monkfish with Green Peas:

Scald, peel, seed, and cut the tomatoes—Shell the green peas. Saute the onion in a saucepan with 2 tbsp—oil till tender but not browned. Add tomatoes and green peas. Season with salt and pepper and cook over meager heat for 25 mins. Remove from heat and keep warm. Dust the monkfish fillets with flour. Fry in butter till lightly brown on both sides. Get rid of excess fat with paper towels. Add fish to the prepared sauce with peas. Cook for ten more minutes over meager heat, turning the fish only once. Add the chopped parsley and serve hot.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.