Pasta with Monkfish (Coda di Rospo)

the dish

My fishmonger is incredibly sad that most clients don’t want the head of this fish. She like me because I want it. And actually it is essential for a good pasta sauce.

the ingredients

You might understand, why many people don’ want the head

how to prepare?

I am boiling the fish, the tail a minute, the head longer in the water, which I later use to boil the pasta. Then I prepare a soffritto from spring onions, add some wine and best quality canned tomatoes, not too much. I take away from the head all what is eatable and add it to the sugo, also the tail cut into pieces.

Pairing with wine