{"id":16473,"date":"2018-04-07T06:10:08","date_gmt":"2018-04-07T06:10:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16473"},"modified":"2018-04-07T06:10:08","modified_gmt":"2018-04-07T06:10:08","slug":"roasted-monkfish-with-potatoes-olives-laurel-bok-choy","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16473","title":{"rendered":"roasted monkfish with potatoes, olives, laurel; bok choy"},"content":{"rendered":"

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I had thought about presenting a very different monkfish dish tonight, but it was one that would have required a bit of dexterity. For that same reason, as I was feeling a bit under the weather with a bad cold, I fell back onto an old standby that’s always pleased.<\/p>\n

Monkfish is the delicacy the French know as Lotte<\/em>, the Italians as Coda di rospo<\/em>, the Spanish as Cola de Rape<\/em>, and the Germans as\u00a0Seeteufel<\/em>. The English\u00a0call it Anglerfish<\/a>, which in fact, I would say, is pretty much what it is.<\/p>\n

Probably our happiest experience with this great fish<\/a>\u00a0was in northern Spain, on a visit over a decade ago.<\/p>\n

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The species\u00a0has only recently developed a following on this side of the Atlantic, due, I think, mostly on account of its repellent visage.<\/p>\n

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There was nothing frightening however about the potatoes or the vegetables.<\/p>\n

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