Coda di rospo or rana pescatrice

Both are translated as monkfish in English, only Google explains that rana pescatrice is the whole fish and coda di rospo is what remaines after removing the head and skin. Mirco, the fishmonger, made me choose between the local, fresh, ugly looking fish, the rana pescatrice and the coda di rospo, the skinless tail from the whole fish caught somewhere in the Atlantic Ocean. Remember the movie ‘Finding Nemo’ and you surely recognize this awful creature with internal oriented teeth and an ‘esca’ , which is a kind of telescopic lantern the females have on their head to attract the male fish and to visualize their prey.

Anyway, the rana pescatrice looks awful but tastes awesome. I bought the local version with a total weight of the 900 grams. Mirco removed the skin, the intestines and the remaining preys.

Mix 1 chopped fresh lemon grass, the zeste of 1 lime, 4 chopped garlic cloves, 5 cm of chopped fresh ginger, a few stems of verbena, pepper, salt and 3 table spoons of low fat Greek yogurt. Put the fish in a tajine. Spread the mixture on the fish. Store in the fridge.

Clean 750 grams of mushrooms. Bake in 1 table spoon of olive oil for a few minutes. Mix with the juice of the lime, salt and a large pinch of piment d’espelette.

Heat the oven at 220°. Put the lid on the tajine. Put the tajine in the oven gor 30 -40 minutes. Remove the lid. Spread the mushrooms and the juice. Bake for another 10 minutes until the fish is ready. What a flavor!

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