Monkfish meatballs in tomato sauce (Polpette di rana pescatrice in sugo di pomodoro) from Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party (page 89) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on January 15, 2021

    When I tasted a monkfish ball fresh out of the fryer per Lidia’s suggestion, it was too salty (and I like salt!) and lacking in fish flavor. After simmering in the tomato sauce, though, this is a great dish! My husband and I are looking forward to the leftovers. Next time, I’ll use only 1/2 teaspoon salt in the fish balls and 1 teaspoon in the sauce.

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