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Monkfish Stew with Saffron Broth Recipe

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  • 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