Monkfish Stew With Saffron Broth Recipe

Name: Monkfish Stew With Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 1/2 pounds monkfish fillet trimmed and sliced crosswise 1 inch thick; kosher salt; pepper; 2 shallots thinly sliced; 2 carrots sliced into 1/2-inch rounds; 1 teaspoon fresh thyme leaves; 1 pinch saffron threads; 1/3 cup dry white wine; basil leaves for garnish; mashed potatoes or Steamed, for serving

Servings: persons

1/4 cup extra virgin olive oil
1 1/2 pounds monkfish fillet trimmed and sliced crosswise 1 inch thick
kosher salt
pepper
2 shallots thinly sliced
2 carrots sliced into 1/2-inch rounds
1 teaspoon fresh thyme leaves
1 pinch saffron threads
1/3 cup dry white wine
basil leaves for garnish
mashed potatoes or Steamed, for serving

1
In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the monkfish with salt and pepper and cook over moderate heat, turning, until light golden, about 3 minutes. Using a slotted spoon or tongs, transfer the monkfish to a plate.
2
Add the remaining 2 tablespoons of oil and the shallots to the casserole and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the carrots and cook, stirring occasionally, until light golden, about 5 minutes. Stir in the thyme, saffron and wine and cook until reduced by half, about 1 minute. Add 1/2 cup of water along with the monkfish and any accumulated juices. Bring just to a simmer, cover and cook over low heat until the vegetables are tender and the fish is cooked through, about 15 minutes. Spoon the stew into shallow bowls, garnish with basil and serve with potatoes.
3
Pair this light stew with a crisp, medium-bodied white Bordeaux

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 1/2 pounds monkfish fillet trimmed and sliced crosswise 1 inch thick, kosher salt, pepper, and more.

Yes, Monkfish Stew With Saffron Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Monkfish Stew With Saffron Broth

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