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Stewed Angel Fish Recipe


"The angel fish (Rhina squatina) is similar to rays in that its body is flattened," wrote Artusi a century ago. "Its rough, tough skin is used to polish wood and ivory, and as a lining for sheaths for knifes, swords, and similar objects. The flesh of the fish is everyday fare, but when prepared as follows it makes for a fine family dish that's also cheap, given its abundance in our markets."

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 3-4 servings angel fish


  • Angel Fish
  • Parsley, carrot, celery, garlic, and onion
  • Olive oil
  • Tomato sauce
  • Butter


Artusi often simply started in, giving quantities as he went, and did so here too:

Assuming the fish weighs about a pound and a half, mince a bunch of parsley, a half a carrot, a 3-inch rib of celery, a half a clove of garlic, and a walnut sized piece of onion. Sauté the mixture in olive oil, and when the onion is lightly browned, stir in two or three tablespoons of tomato sauce or 1 tablespoon of tomato paste diluted in water. Season the sauce with salt and pepper and add the piece of fish, which should preferably come from the tail end, which is fatter. Simmer the fish, and when it is two thirds cooked, add a ball of butter rolled in flour to thicken the sauce.

Artusi doesn't give cooking times -- one way of calculating them is to figure about 10 minutes per inch of thickness of the fish. Also, you will want about a quarter cup of olive oil. This will serve 3-4.

The wine? A crisp, fruity white.

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