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Ingredients

• 1 1/2 lb middle-cut bone-in monkfish skin removed
• 4 x yellow baby squash
• 4 x green baby squash
•     Salt to taste
• 2 x yellow baby carrots peeled, and
•     greens removed
• 2 x orange baby carrots peeled, and
•     greens removed
• 4 x asparagus spears peeled, and
•     bottoms removed
• 1/2 c. haricots verts tips removed
• 1/4 c. extra-virgin extra virgin olive oil
•     Freshly-grnd black pepper to taste
• 2 ounce pancetta diced fine
• 1/4 c. Sherry vinegar
• 1 tsp finely-minced Italian parsley
• 1 tsp finely-minced fresh thyme leaves
• 1/2 tsp finely-minced fresh marjoram
• 1/4 c. chicken stock

Description

Remove The Thin Membrane Surrounding The Monkfish With A Sharp Knife. Set The Fish Aside. Cook The Yellow And Green Squash In Rapidly Boiling Salted Water Till Tender, About 5 Min.…

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