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rospo

angler fish/monkfish

An increasingly popular fish, as in other lands, which seems to be all tail behind its rather alarming face. (You'll almost always see it on menus as coda di rospo). Cooked alla zafferano (with saffron), alla siciliana (with tomato, basil, capers, anchovy), baked with lemon or potatoes.

Text © Dana Facaros and Michael Pauls

Images by: tomislav medak