Monkfish Stew with Saffron Broth
September 29, 2016
By Rodney Lamond
Print Recipe
Ingredients :
¼ cup extra-virgin olive oil 1 ½ pound monkfish fillet, trimmed and sliced crosswise 1-inch thick Kosher salt Pepper 2 shallots, thinly sliced 2 carrots, sliced into ½-inch rounds 1 teaspoon fresh thyme leaves Pinch of saffron threads 1/3 cup dry white wine Basil leaves, for garnish Steamed or mashed potatoes, for serving Directions :
In a medium enameled cast-iron pan, heat 2 tablespoons of 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.
Add the remaining 2 tablespoons of oil and the shallots to the pan 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 .
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Spoon the stew into shallow bowls, garnish with basil and serve with potatoes.
