Braised Monkfish with ArtichokesInspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece.
 


I assume that not everybody can get the intensely aromatic wild fennel, so I give you a more common substitute.

Dora Parisi and her sister Maria Koutsoumbi, from Molyvos, Lesbos, always serve this delicious dish to their guests. The extremely fresh fish they use comes right from the fishing boat of Giorgos Koutsoumbi, Maria’s husband.

Copyright Aglaia Kremezi 2008 | Interface Design by Defrost Design | web development by ds-creative.gr