In the heart of Puglia, where the sea provides the freshest fish and flavors intertwine with tradition, monkfish Otranto style emerges as an emblematic dish of the local cuisine. This second course, perfect for a family lunch or a dinner among friends, highlights the delicacy of monkfish, a fish with a unique taste that lends itself beautifully to slow and flavorful cooking. The technique of sautéing onion and garlic in extra virgin olive oil before adding the fish creates a rich aromatic base, enhancing the marine notes. The addition of fresh tomatoes, oregano, and parsley offers a balance of freshness and fragrance, making every bite an authentic taste experience. The white wine, used for deglazing, not only enriches the dish but also enhances the sweetness of the fish's flesh. Ideal to serve with a side of seasonal vegetables, monkfish Otranto style is a true invitation to discover Puglia's gastronomic tradition, perfect for special occasions.

Heat olive oil in a saucepan, first adding the thinly sliced onion and then the garlic. Sauté until golden and then place the previously floured monkfish pieces in the pan. Fry on both sides, season with salt and pepper, and deglaze with white wine. Allow the wine to evaporate and add the chopped tomatoes, oregano, and parsley. Extend with a ladle of hot broth, cover, and let it cook over moderate heat for 15-20 minutes. Serve hot on slices of rustic bread.