Creating a luxurious meal doesn’t have to be complicated. Today, we’re preparing a delightful monkfish stew with a saffron-infused broth that exemplifies simplicity and elegance on a plate.

Luxury on a Plate: Monkfish in Divine Saffron Sauce (Day 30)

With a carefully curated selection of fresh ingredients, we lay the foundation for a dish that is as indulgent as it is straightforward. The initial steps involve seasoning and searing the monkfish to a perfect golden brown, setting the stage for the flavors to develop and meld beautifully as the cooking process unfolds.

As the stew progresses, the layering of shallots, saffron, and time-infused white wine with rustic potatoes and carrots creates a harmonic blend that elevates the humble ingredients to something extraordinary.

Guided by an approach that is both methodical and relaxed, you can anticipate a culmination of tastes that are rich yet balanced. Thoughtful additions like a garnish of basil provide a final flourish.

Ingredients

  • Monkfish Tail: 700g (1 and 1/2 lb) cut into chunks approximately 1-1.5 cm thick
  • Carrots: 2, chopped into edible chunks (peeling optional)
  • Shallots: 2, finely diced
  • Thyme: a solid spring’s worth
  • Saffron: a pinch (approx. 0.5g) for a luxurious touch
  • Potatoes: 2, cut similarly to carrots (potato peeling is optional, or optionally replace with mashed potatoes for a different texture)
  • Dry White Wine: about a deciliter (prefer a dry variety for this recipe)
  • Extra Virgin Olive Oil: about 2 tablespoons for the pot, with some extra for frying
  • Salt and Pepper: to taste, add a little to the monkfish before frying
  • Basil: a few leaves for garnish

Note: You can adjust the flavors towards the end, adding more salt and pepper if needed. If you’re seeking a more affordable alternative, consider replacing the saffron with turmeric for color – though not for taste – and substitute monkfish with a firm white fish like sea bass or halibut.

Cooking Process

Cleaning the Monkfish

  • Obtain 700 g (1 and 1/2 lb) of monkfish tail.
  • Cut the monkfish into chunks approximately 1 cm to 1.5 cm thick.
  • Set aside the monkfish on a plate.

Searing the Monkfish

  1. Heat 2 tablespoons of olive oil in a pot.
  2. Season the monkfish with salt and pepper.
  3. Fry the monkfish for 2 to 3 minutes on each side until browned.
  4. Remove monkfish chunks from the pot, keeping the flavorful oil in the pot.

Preparing the Vegetables

  • Finely chop two shallots and add them to the pot with the remaining olive oil.
  • Cook the shallots on their own for a few minutes.
  • Cut two unpeeled carrots and two potatoes into edible chunks.
  • Add the potatoes and carrots to the pot and let them cook for a few minutes.

Creating the Saffron Broth

  1. Add about a deciliter of dry white wine to the pot and use it to deglaze by loosening the fond (browned bits) from the pot.
  2. Prepare a pinch of saffron and fresh thyme.
  3. Reduce the heat to a simmer, add in the thyme and saffron, and let reduce for an additional minute or two.
  4. Add half a cup of water and simmer until the carrots and potatoes begin to soften, around 10 to 15 minutes.

Simmering the Stew

  1. Test the firmness of the vegetables after 10 minutes and cook further if needed.
  2. Add the monkfish back into the pot to heat and mix with the flavors for approximately 5 more minutes.
  3. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

Finishing Touches

Adding the Monkfish Back In

  • Step 1: As the potatoes and carrots are almost soft, introduce the monkfish chunks back into the pot.
  • Step 2: Gently mix the monkfish with the existing ingredients to ensure even heat distribution.
  • Step 3: Allow the stew to simmer for an additional 5 minutes, checking for the desired doneness of the fish.
  • Important: Monkfish is quite forgiving and difficult to overcook, but aim to keep it perfectly cooked for the best texture and flavor absorption.

Serving

Your monkfish stew with saffron broth is now ready to serve. For a refined presentation, you can garnish the dish with fresh basil leaves, adding not only a pop of color but enhancing the flavors.

Before serving, take a moment to taste the stew. Adjust the seasoning with salt and pepper to your liking, ensuring the final dish is tailored to your palate.

While monkfish provides a luxurious touch to this meal, for a more budget-friendly version, substitute white fish of a firm consistency such as sea bass or halibut. To mimic the vibrant color of saffron without the expense, turmeric can be a cost-effective alternative.

Yield: 2 portions

Luxurious Monkfish Stew with Saffron Broth

Luxurious Monkfish Stew with Saffron Broth

Indulge in the luxurious flavors of a monkfish stew elevated by a saffron-infused broth. This elegant yet simple dish combines tender monkfish with hearty vegetables and aromatic herbs, creating a harmonious blend of flavors that's both comforting and refined.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • Monkfish Tail: 700g (1 and 1/2 lb), cut into chunks approximately 1/2 inch thick
  • Carrots: 2, chopped into edible chunks
  • Shallots: 2, finely diced
  • Thyme: A solid sprig's worth
  • Saffron: A pinch (approx. 0.5g)
  • Potatoes: 2, cut similarly to carrots
  • Dry White Wine: About half a cup
  • Extra Virgin Olive Oil: About 2 tablespoons for the pot, plus extra for frying
  • Salt and Pepper: To taste
  • Basil: A few leaves for garnish

Instructions

1. Cleaning the Monkfish:

  • Cut the monkfish tail into chunks approximately 1-1.5 cm thick.

2. Searing the Monkfish:

  • Heat 2 tablespoons of olive oil in a pot.
  • Season the monkfish with salt and pepper.
  • Fry the monkfish for 2 to 3 minutes on each side until browned.
  • Remove monkfish chunks from the pot, keeping the flavorful oil in the pot.

3. Preparing the Vegetables:

  • Finely chop two shallots and add them to the pot with the remaining olive oil.
  • Cook the shallots for a few minutes.
  • Cut two unpeeled carrots and two potatoes into edible chunks.
  • Add the potatoes and carrots to the pot and let them cook for a few minutes.

4. Creating the Saffron Broth:

  • Prepare a pinch of saffron and fresh thyme.
  • Add about a deciliter of dry white wine to the pot and use it to deglaze by loosening the fond (browned bits) from the pot.
  • Reduce the heat to a simmer, add in the thyme and saffron, and let reduce for an additional minute or two.
  • Add half a cup of water and simmer until the carrots and potatoes begin to soften, around 10 to 15 minutes.

5. Simmering the Stew:

  • Test the firmness of the vegetables after 10 minutes and cook further if needed.
  • Add the monkfish back into the pot to heat and mix with the flavors for approximately 5 more minutes.
  • Season with salt and pepper to taste.

6. Finishing Touches:

  • Garnish with fresh basil leaves before serving.

Serving:

  • Serve the monkfish stew hot, ensuring a harmonious blend of the luxurious saffron flavors with the simple yet elegant garnish of fresh basil leaves. Adjust seasoning with salt and pepper to taste.

Enjoy the rich flavors and tender monkfish in this comforting yet refined stew!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 357Total Fat: 8gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 112mgSodium: 446mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 65g

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Torstein Rottingen
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