An easy preparation for a light Monkfish Stew enhanced with a saffron & white wine broth.
½ cup extra-virgin olive oil
3 pounds monkfish portions, trimmed and sliced
salt & pepper, to taste
4 shallots sliced thinly
4 carrots, cut into ½-inch pieces
2 teaspoons fresh thyme
pinch of saffron threads
1 cup dry white wine
fresh basil leaves
mashed potatoes for serving
Season the monkfish with salt and pepper to
Heat 2 tablespoons of the olive oil in a
large cast-iron casserole cooker. Add the fish to the casserole over moderate
heat, turn the fish, until light golden (3 minutes). Transfer the monkfish to a
plate using a slotted spoon.
Cook the shallots in the casserole for
approximately 2 minutes or until softened. Stir occasionally.
Add the carrots and cook for 5 more minutes,
while stirring. Add the thyme, saffron and wine. Cook for 1 minute until
reduced by half.
Add 1 cup of water along with the monkfish.
Bring just to a simmer, cover and cook over low heat until the vegetables are
tender and the fish is cooked through (15 minutes).
Spoon the stew into shallow bowls. Garnish
with basil and serve with mashed potatoes!