![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/monkfish_inguazato-1.jpg\")
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This is an extraordinarily good dish, and I’ve prepared it many times. I\u00a0discovered the recipe<\/a>\u00a0long ago, in David Pasternack’s book, ‘The Young Man & the Sea<\/a>‘, but I find it odd that to this day I’ve never been able to\u00a0locate any mention of ‘inguazato<\/em>‘ anywhere else on line (my own food posts\u00a0discussing the dinners I’ve prepared using the recipe totally dominate the field).<\/p>\n Couscous <\/a>is a pasta form that, if it didn’t actually originate in the Maghreb, until recently was a tradition almost\u00a0nowhere else,\u00a0except, in a small way, in Sicily (which makes perfect sense, considering that island’s history), and Egypt.\u00a0 In the last half century however it has become popular all around the Mediterranean, from Portugal and Spain, through France, Italy, Greece, Israel, and well beyond.\u00a0 Pasternack’s experience with it in Rome, which he alludes to in discussing\u00a0his recipe,\u00a0 ‘Inguazato<\/em>‘ in\u00a0his\u00a0book, may\u00a0represent a modern novelty rather than a traditional dish, but\u00a0I’d like to\u00a0 know more about it.<\/p>\n There was a vegetable accompaniment as well. Alternatively, I could have begun with an antipasto, letting the fish and the couscous stand alone in a second course, but each time I’ve prepared this dish I’ve always wanted to include a fresh and green element on the plate with the inguazato<\/em>. For a while yesterday I was at a loss to come up with something I had that might work, but then I remembered the leeks I’d bought a while back\u00a0that I had carefully stored in the crisper inside a plastic bag, with a damp paper towel around their roots.<\/p>\n This is an extraordinarily good dish, and I’ve prepared it many times. I\u00a0discovered the recipe\u00a0long ago, in David Pasternack’s book, ‘The Young Man & the Sea‘, but I find it odd that to this day I’ve never been able to\u00a0locate any mention of ‘inguazato‘ anywhere else on line (my own food posts\u00a0discussing the dinners I’ve …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-15709","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15709","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15709"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/15709\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/02\/leeks_Norwich.jpg\")
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