Monkfish Stew With Saffron Broth

Name: Monkfish Stew With Saffron Broth
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

11 ingredients

3 steps

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

Directions

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