Monkfish Stew with Saffron Broth

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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:

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