Monkfish In Saffron Broth

If you want a dish that tastes sinful, but is healthier than a walk in the woods, this is the dish. This is a homerun. I’m not going to go on about it….just make it, and enjoy! By the way, I used a moderate Bordeaux in the dish, and drank it with the finished meal!

1/4 cup extra virgin olive oil, divided

1 lb. monkfish, cut into 1 inch pieces

Kosher salt and pepper

2 shallots, thinly sliced

3 carrots, sliced into 1/2 inch rounds

2 tsp. fresh thyme leaves

Generous pinch of saffron threads

1/3 cup dry white wine

In a medium enameled cast-iron casserole, heat 2 Tbsp. 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, transfer the fish to a plate.

Add the remaining 2 Tbsp. olive 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 6 minutes. Stir in the thyme, saffron and wine and cook until reduced by half, about 1 minute. Add 1/2 cup water along with the monkfish and any accumulated juices. Add more salt and thyme leaves if needed. 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.

I served the dish with little finger biscuits to butter up and dunk in the broth.

 

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