Pasticcio di Pesce from Venezia by Tessa Kiros

Name: Pasticcio di Pesce from Venezia by Tessa Kiros
Ingredients: 200 g (7 oz) bavette pasta (or other dry pasta); 1 tablespoon chopped parsley; 250 g (9 oz/1 cup) tomato passata; 2 sprigs of thyme; 1 small peperoncino, crumbled; 125 ml (4 fl oz/½ cup) white wine; a good grating of nutmeg; 1 large onion, chopped; 2 garlic cloves, chopped; 1.4 kg (3 lb 2 oz) whole monkfish, scaled & gutted or 1 monkfish head, eyes & tongue removed; 4 tablespoons olive oil; 100 g (3½ oz) butter; 3 tablespoons grated parmesan; 750 ml (26 fl oz/3 cups) warm milk; 70 g (2½ oz) plain (all-purpose) flour

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This is Lidia from Lido’s wonderful recipe for coda di rospo (monkfish). You must try it – it’s a beauty & well worth the effort. You buy a whole fish & use the head to make this flavourful...

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Ingredients

200 g (7 oz) bavette pasta (or other dry pasta)
1 tablespoon chopped parsley
250 g (9 oz/1 cup) tomato passata
2 sprigs of thyme
1 small peperoncino, crumbled
125 ml (4 fl oz/½ cup) white wine
a good grating of nutmeg
1 large onion, chopped
2 garlic cloves, chopped
1.4 kg (3 lb 2 oz) whole monkfish, scaled & gutted or 1 monkfish head, eyes & tongue removed
4 tablespoons olive oil
100 g (3½ oz) butter
3 tablespoons grated parmesan
750 ml (26 fl oz/3 cups) warm milk
70 g (2½ oz) plain (all-purpose) flour