Bring the liquid to a boil. Cover and cook for a further 10-15 mins until the fish is cooked through and the prawns are pink. Congratulations to Alicia who won a $20 Amazon gift card from Valerie (V. M.) Burns. Parsley. Add the monkfish and cook 6 to 7 minutes. Add the shallots and cook for 1 minute. Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. Add 1/2 cup of water along with the barramundi and any accumulated juices. Extra Virgin Olive Oil (EVOO) Saffron. Keep warm under some aluminium foil. Monkfish Roasted With Herbs And Olives Recipe Nyt Cooking. Brush the monkfish with olive oil, scatter over the thyme leaves and season with salt and pepper. READY IN 25 MINuteS. Pin Share. 2 onions, peeled, chopped 3 tblsp vegetable oil 4 cloves garlic, crushed 1 fat inches ginger, 1 packet of GREEN SAFFRON Vadagam Spice Blend 1 tin coconut milk 1 tin chopped tomatoes Curry Corner's Monkfish in Saffron Cream CurryCurry Corner's signature dish for The F Word competition for best local Indian restaurant. Bring to a boil, cover and simmer for 15 minutes. Simmer the poaching liquor until reduced by three-quarters, then whisk in the butter and cream. Cook on a low heat for 4-5 minutes or until softened. Cover and cook two minutes more. Sweat the shallots in 2 tbsp of butter. Monk Fish With Sweet Chilli Spring Onion Coriander And Lime Er Supervalu. Let this roast 45 minutes or so. Serve monkfish for a special occasion. monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2) Korean chili powder turmeric (or 2 tsp curry powder instead of the two spices) fine salt shallot, finely diced ginger root, peeled and chopped into small matchsticks butter saffron. Continue until all the fish and peppers are used. 2. As it's such a time-consuming dish, Colin recommends completing steps 17 a day in advance to save time on the day of serving. First, remove the skin from the monkfish tail: Put the monkfish tail belly-side down on a board. Produce. Eat well with nutritious and delicious Good Health recipes. Cook gently for 5 minutes. Learn more. large pinch ( tsp) saffron strands1 l ; fish stock100g ; potato, one peeled piece1kg ; of filleted mixed Mediterranean fish, each fillet cut into large chunks. 2. Add stock, fish sauce ( if using chicken broth), saffron, a pinch of ground clove or allspice, smoked paprika, salt, pepper, bay leaves and fresh thyme. 7 Recipes. Melt the butter in a frying pan over medium-high heat. Add the butter when ready. In the all-new season, the chefs will put their expert take on iconic regional dishes, while also being immersed in the ethnic diversity that has come to define Houstons culinary identity. Strain mussel broth in. Federal government websites always use a .gov or .mil domain. Help Now, put the monkfish into the hot pan with olive oil. 13 ratings. Let stand for 10 minutes. Add onions, saffron, salt, and pepper. Add the saffron strands, lower the heat and simmer gently for 23 minutes. Cover and simmer until fish is cooked through, about 10 minutes While fish is cooking, bring fish stock to a boil. * Congratulations to Kay Garrett, winner of our guest Julie Laings Complete Guide to Pickling. 2 Garlic cloves crushed and finely chopped, 1 1/2 teaspoons. Fish goes into a deep frying pan and season to taste. Add chick peas and monkfish. Add tomatoes, parsley, saffron threads and white wine. Bring the liquid to a boil. Add the white wine. Reduce. Sautee until the onions are softened and translucent. olive oil, season monkfish with salt and pepper on both sides, arrange it into your pan, sprinkle with thyme, add 3 halved tomatoes, also season them with salt, pepper and thyme, scatter the garlic cloves Into the oven for 30 minutes, after 15 minutes add the white wine Remove from the heat. Instructions. Flour. 1 hour 15 minutes Super easy . Maintain on medium low, simmering gently for 10 minutes. Add the peppers cut into strips, stir, pour the rice and the monkfish pieces and season with a little salt and pepper. For the olive oil mash Let simmer for 2 minutes. 17 of 33. 2 Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. Combine the potatoes, saffron threads and 6 cups of chicken stock. 12 clams. Seafood, pepper, tomato & saffron stew. Saute the vegetables until soft together with 1 tspn curry powder, the saffron and rest of the thyme. This is less than half the servings of the orginal recipe which calls for 1-1/2 lbs of fish. Beef steaks with celeriac & caper remoulade. Add the monkfish and cook 6 to 7 minutes. In the same oil, saut the garlic until it starts to brown. Combine the potatoes, saffron threads and 6 cups of chicken stock. Add the fish to the pan and stir. Cook gently for 5 minutes. Throw in the mustard seeds, slit green chillis and curry leaves and cook for 30-60 seconds. 1/2 tsp saffron threads, crumbled 1/2 cup dry white wine 2 lbs monkfish fillets, cut into 1 inch pieces 1 cup heavy cream Salt and pepper to taste Cook the shallots in 2 tbsp butter in frying pan. Add tomato paste, white wine and brandy and bring to a boil. Cover and cook for about four minutes, then add the scallops. Sprinkle the saffron over the dish and turn the monkfish pieces over. 1/2 teaspoon each ground cumin, crumbled saffron and hot red pepper 1 1/2 pounds skinless monkfish fillet, cut into 3/4-inch chunks 2 cups fish stock or clam juice Set aside. Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes. Vegetable tacos with quick-pickled onion, black beans & feta. These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese. Return the monkfish to the pan with the prawns, mussels, peas and broad beans. Leave for five minutes. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Combine the potatoes, saffron threads and 6 cups of chicken stock. MEANWHILE, TRIM AND PEEL 6 GARLIC CLOVES AND SLICE THINLY. GRIND THE SAFFRON TO A POWDER WITH PINCH OF COURSE SALT IN A MORTOR AND PESTLE. POUR IN 1/2 CUP OF WHITE WINE. INSERT THE BLADE OF A SHARP KNIFE IN THE CENTER OF THE MONKFISH FILLETS. Add tomatoes, parsley, saffron threads and white wine. 4 oz Mushrooms. Oven-baked fish & chips. Stir, pour the cooking water (twice the volume of the rice), simmer and cook about 10 to 12 minutes. Grilled Or Roasted Monkfish With Black Olive Sauce And Lemon Mash Cookstr Com. Reduce by half over the grill or on the top of the stove. Five minutes on a warm dish will be sufficient. 20th November 2011. Start experimenting with the sweet meat of this prized crustacean now and you'll have mastered it by the end of the season. Cook until tomatoes soften, about 4 minutes. Simmer for 1 minute. You can also use tilapia. Leave to saut over low heat until the tomato start to break down. This is a dish in the classic southern French style - true cuisine a l'ancienne. Shortly before the French Revolution, dishes like bouches la Reine gained prominence. Slice the top quarter off the head of garlic and set it in a nest made of foil pour a little olive oil over the exposed garlic cloves, fold up the foil to cover and set the garlic in the oven to roast. Bring to the boil. Mix the saffron for the stuffing with 2 teaspoons of warm water and set to one side. VIEW RECIPE. Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. David Wilson. Add the monkfish and cook for 6 - 7 minutes and then remove with a slotted spoon. See recipe. Season the 1. READY IN 30 MINUTES. Colin McGurran serves up a stunning lamb biryani recipe a celebratory Indian dish that makes the most of an aromatic host of spices. Analyze you meal Nutrition Wizard. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. Cut celery, carrots, leeks and garlic. Poach very gently for 45 minutes on one side, then turn the fillets and cook on the other side for 45 minutes; the stock should barely simmer. 16 of 33 View All. Facebook Tweet Email Send Text Message. WHOLE FISH BARBECUED IN NEWSPAPER. Stir in the tomato puree and 1/2 cup of the stock. 1 tomato. 5. Stir in the cream and milk. 3. Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes. 4. 100g/4oz monkfish fillet, thinly sliced; 50g/2oz squid, cleaned and thinly sliced; Open fishburgers, little gems & yogurt tartare. If you have a timer, set it to 17 minutes. Throw in the cherry tomatoes and garlic and cook for 1 minute. 2 servings. 2 Season the monkfish on both sides with salt and pepper and then carefully lower into the saffron fish stock. The original recipe did not use red peppers and had sliced fresh mushrooms (8 oz) for full preparation. Reduce to medium low heat and simmer for 5 minutes. In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Grilled Monkfish With Saffron And Roasted Red Pepper Dressing Erecipe. Add tomatoes, parsley, Bring to the boil, then turn down to a simmer and cook, stirring, for about 10 mins (the rice should still be al dente). Season with salt and spread the rice out evenly to cover the bottom of the paella pan. See recipe. Recipe: Saffron monkfish Ingredients. The recipe makes enough to serve four to six people easily. Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer. Mix the saffron with 2 tsp warm water and set aside. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed. 1/2 tsp saffron threads, crumbled 1/2 cup dry white wine 2 lbs monkfish fillets, cut into 1 inch pieces 1 cup heavy cream Salt and pepper to taste Cook the shallots in 2 tbsp butter in frying pan. Spiced monkfish. Add 100 ml of double cream. Dissolve the saffron in the cream and then pour the cream onto the onion. 1. Heat a little oil in a pot or pan that can go in the oven. Add the saffron strands, lower the heat and simmer gently for 23 minutes. Put in the mussels. HD-201502-r-monkfish-stew-with-saffron-broth.jpg Go to Recipe Mimi Thorisson makes a quick and easy fish stew, flavoring the luscious broth with white wine, saffron and aromatic vegetables. 3 Preheat the oven to 200c/400f/Gas 6. Congratulations to qnofdnile and wskwared, winners of Maddie Day's CHRISTMAS SCARF MURDER ARC! Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Sri Lankan-style monkfish curry. Add the chives and lastly the tomatoes and baby spinach. Vegetarian Burger Recipes Using Beans Air Fryer Indian Food Database Lookup. * Congratulations to jarjm, winner of QUILT OR INNOCENCE, the 1st book in The Southern Quilting Mystery series by Elizabeth Craig! Add tomatoes, cream and tomato juice, bring to the boil and simmer for 10-15 minutes over low heat. Pre-heat your oven to 400F (200C), into a casserole pan, drizzle 2 to 3 tbsp. Recipe Collections Picnic-perfect baguettes. To make the sauce, put the peppers on the grill until blistered and charred all over. A star rating of 4.3 out of 5. 30 minutes Super easy . Check the stock for Return it to the pot and turn the heat to low. Add the monkfish and cook for 6 - 7 minutes and then remove with a slotted spoon. Step 1 Heat a tablespoon of oil in a large frying pan and add the onions and celery. Finally, monkfish like a good joint of meat needs to rest when you take it off the barbecue. Strain off and reserve the juices. From simple classic preparations through to more complex, challenging dishes, we've got a crab recipe for every table. Here are some favorite recipes for how to cook monkfish. "A fantastic curry," says Chicken. "The flavors were intense but not overpowering. The fish stayed chunky in the sauce and it had just the right amount of spice." "A fantastic curry," says Chicken. "The flavors were intense but not overpowering. Add salt to "Served with a balsamic, garlic, and sun-dried tomato topping, this recipe comes together in a snap," says France C. "I was recently introduced to monkfish (sold as 'monkfish tail' in fish markets) and it has become a new favorite of mine. Pour in the fish stock, lemon juice, and coconut milk and add the saffron, then stir to combine. Before sharing sensitive information online, make sure youre on a .gov or .mil site by inspecting your browsers address (or location) bar. 2lb/1kg of monkfish fillets cut in 2inch (5cm) pieces or left whole, depending on your choice. Monkfish Provincial. View Recipe. Fishermans curry. Elaboration. A unique, firm-textured and meaty white fish, monkfish has an extraordinary appearance, with a flattened head, tapering body and mottled-brown, glossy Essentially royal cuisine produced by the royal household, this is a chicken-based recipe served on vol-au-vent created under the influence of Queen Marie Leszczyska, the Polish-born wife of Louis XV.This recipe is still popular today, as are other recipes from Queen Marie Leszczyska like Put the fish on the hot grill and cook for about 10 minutes, turning regularly, until done. Bring it to the boil. saffron, chopped parsley, chicken stock, turmeric, crme fraiche and 6 more Sous Vide Monkfish Wrapped in Parma Ham, With Red Wine Jus, Lemon Sabayon and Cockles Great British Chefs button mushrooms, chicken stock, red wine, butter, crme frache and 22 more Cook the shallots in 2 tbsp butter in frying pan. 1/2 Perserved lemon, cut into thin slices (Can use 1/2 Lemon sliced) 1 Roasted Red Pepper, seeded and torn into wide strips. 1 tbsp Tarragon, fresh. Heat the olive oil in a Dutch oven over medium heat. Peel the skins, remove the seeds and finely chop the flesh. Cooking time is only about 45 minutes. 1 green pepper. Baked sweet potatoes, avocado & queso fresco. Warm potato salad with capers & rocket. Several Monkfish Recipes for Janie - Monkfish with Saffron Sauce, Monkfish with Pine Nuts, Monkfish with Carrots and Raisins, Monkfish with Alioli Sauce, Main Dishes, Fish, Shellfish. Add butter and stir View all quick & easy. Monkfish recipes; Monkfish recipes. This meaty fish can be wrapped in bacon for a dinner party main, pan-fried, or added to a curry or paella. 4fl oz/125ml of dry white wine; 4fl oz/125ml fish stock; 8fl oz/250ml double cream; 4 tbsp chilled butter, diced; Half teaspoon of saffron threads, ground. Mix the rice and the fish to make a risotto. Turn the heat up, add the crme fraiche and the stock and bubble away for another 1-2 minutes. EQUIPMENT. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. More . Impress at a dinner party with Rick Steins seafood risotto recipe flavoured with saffron and white wine. To serve, ladle the saffron sauce and vegetables into warmed bowls or deep plates. Ingredients 2 pounds monkfish skinned and boned 2 tablespoons olive oil 2 tablespoons butter unsalted recommended half lemon salt and pepper to taste fresh parsley minced, optional garnish Sweat the shallots in 2 tbsp of butter. with prawns, mussels, squid, monkfish and a sprinkling of saffron. Stir in the thyme, saffron and wine and cook until reduced by half, about 1 minute. monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2) Korean chili powder turmeric (or 2 tsp curry powder instead of the two spices) fine salt shallot, finely diced butter saffron about 50ml veg stock made with a stock cube or fresh [] Place the saffron in a small bowl with 4 tablespoons of hot water. Dine on hamachi crudo with tart passion fruit coulis, blue crab salad with crunchy creamy celery root remoulade, and steaming bowls of For the cataplana sauce you need onions, garlic, red and green peppers (a ratio of 50% onion : 25% red : 25% green peppers) along with crushed canned tomatoes, good quality Portuguese olive oil, sea salt and of course some Portuguese white wine. 2 red peppers 300 ml Fish stock 40 ml Dry white wine Pinch of Saffron Pinch of Dried chilli flakes 85 ml olive oil 15ml sherry vinegar 1 tbsp butter. Chop fresh coriander. Copy/paste any food recipe and learn its nutrition details in under a second. Braised monkfish tail in a light-soy and pernod creme. Trim away the membrane from the outside of the fillets. We wish you all the best on your future culinary endeavors. 1 Tomatoes -2, ripe. John Lewis & Partners. Combine oil, garlic and saffron in large bowl. Add the white wine, and simmer until most has evaporated, about 2-3 minutes. Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom. Boil rice according to packet instructions, add the fish stock and saffron. Preparation method. 1. Add the tomatoes, wine, bay leaf, salt and pepper. Chop the green pepper, garlic, onion and tomato and saut in a frying pan with extra virgin olive oil until soft. Asparagus, pea & pancetta pasta. Place the fish pieces onto a griddle and cook on hob on both sides for about 10 minutes. Minus the monkfish and the saffron, its pretty cheap too. Let the sauce simmer for about 30 minutes so it reduces and thickens a little. For the stuffing: A good pinch of saffron strands. Cook very gently for 3 minutes until the monkfish is just cooked through. 2 monkfish tails, skin and membrane removed Olive oil 4 sprigs of thyme picked Salt and pepper. Meanwhile, boil the linguine al dente and drain. Directions: 1. Add chopped onions and leeks and cook for 2 to 3 minutes, stirring with a wooden spoon. Season the cavity from which the bone was removed with salt and pepper. Stir in the tomato puree and 1/2 cup of the stock. Vegetarian Recipe. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Saffron Dressing Put the saffron in a small bowl and pour on a scant splash of boiling water. Place flour in a bowl and whisk in the egg mixture. BROWN ON BOTH SIDES. MEANWHILE, TRIM AND PEEL 6 GARLIC CLOVES AND SLICE THINLY. GRIND THE SAFFRON TO A POWDER WITH PINCH OF COURSE SALT IN A MORTOR AND PESTLE. POUR IN 1/2 CUP OF WHITE WINE. INSERT THE BLADE OF A SHARP KNIFE IN THE CENTER OF THE MONKFISH FILLETS. Salt and pepper . In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy. Add clam juice, wine, saffron, and crushed red pepper; bring to boil. Add the monk fish. Add the garlic, paprika, cayenne (if using) and saffron, cook for another 30 secs, then stir in the tomatoes and 1.5 litres of the fish stock. Fish stock. What ingredients do I need to make a seafood Cataplana? Make the sauce by bringing the white wine, orange juice, saffron, sugar and shallot to a boil in a small pot. Wrapping this fish in paper means it steams as it cooks, trapping in all those amazing aromatics from the lemongrass, ginger, lime leaves, lemon and coriander. 1. Let simmer for 2 minutes. Save this Monkfish with saffron and roasted red pepper dressing recipe and more from Rick Stein's Taste of the Sea: Over 160 Fabulous Fish Recipes to your own online collection at EatYourBooks.com For the Monkfish. Recipe Collections Do not vary the other quantities. Sprinkle sea salt and pepper on the fish and drizzle some of the marinated oil, or just olive oil. For the roasted red pepper sauce. Dust the monkfish with the curry powder/salt mix. Then add all the dressing ingredients except the olive oil and mix well. Add the onion, celery, fennel and peppers. Get Started Try API Demo. In the same oil, saut the garlic until it starts to brown. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Remove the skillet from the burner, place in the preheated oven and roast for 25 minutes. Instructions. Preheat oven to 400 degrees F. Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Follow. Add saffron, salt and curry powder. 4. Add chopped tomatoes, fish stock, bay leaves, thyme and half the parsley. In a saucepan, combine the orange juice, scallions, and salt and pepper to taste. Picnic at Kays! 0/6 Instructions. Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which originated in the city of Marseilles.Most commonly it is made with white fish such as mullet, mackerel, or sea bass, but the original and most traditional recipes primarily include monkfish. 1 When you are ready to cook the monkfish, pour the fish stock into a fairly shallow, heavy-based pan and bring to the boil. Add some white wine, reduce, and cook until the onions are soft. Add the chorizo and stir until you can really smell the smoky paprika of the meat and the oil has turned a rich burnt orange. Ingredients for four people. Add the monkfish, raw prawns and peas to the pan. Let In a separate pan, heat the cream. 4. * Congratulations to Melanie S who won a copy of DEATH BY * Congratulations to Anita Droby who won four books and the recipe card packet from Around the Kitchen Table. Dry white wine. The recipe works for one to six monk-tails; however many you wish to fit in the pan. 4-5 Sun dried Tomatoes, drained and thinly sliced. As you can see from the above pic, the yield is ample. Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer. 2 oz can anchovy fillets in oil, drained. Season with salt and freshly ground black pepper and add a squeeze of lemon juice. Add garlic and diced vegetables and saut. Monkfish tacos with red cabbage slaw. We both loved the dish and Im definitely planning on trying out a few more of the Green Saffron recipes. 2lb/1kg of monkfish fillets cut in 2inch (5cm) pieces or left whole, depending on your choice. In a small bowl, combine eggs, 1 tablespoon olive oil, salt to taste and the saffron water. Now to love | May 27, 2022. Add the saffron strands, lower the heat and simmer gently for 23 minutes. 5. Reduce heat and simmer 10 minutes to blend flavors and reduce slightly. 2. Add chopped onions and leeks and cook for 2 to 3 minutes, stirring with a wooden spoon. Cook until the fish is done, taking care not to thicken the sauce too much, which must remain creamy. 1 to 2 pounds monkfish tails, cut into portions Instructions Preheat the oven to 350F. Season the monkfish with salt Ingredients 3 cups fresh baby spinach (about 2 ounces) 12 small red potatoes, quartered 1 cup quartered cherry tomatoes (about 16 medium) 4 cups fat-free, less-sodium chicken broth 1 cup dry white wine cup thinly sliced green onions (about 4) 1 Deglaze with white wine. Remove the mussels from their shells and set aside. Fry till they start to soften and then add the garlic and chorizo or chili if using them Next add the wine and pastis, orange juice and zest, saffron and tomatoes. 6. directions. 3. Remove from the grill and leave to cool. Bring the liquid to a boil. 1 onion. Stir the pilau gently every 5 mins and add a little more stock or water if necessary. Get free access to a database with close to 900,000 foods and Seafood stew with saffron mayo & pepper marmalade. Poach very gently for 45 minutes on one side, then turn the fillets and cook on the other side for 45 minutes; the stock should barely simmer. Add couscous and immediately remove from heat. Serve over pasta or rice. John Lewis Finance. INSPIRED BY SPAIN. Stir often. HEALTHY EVERY DAY. 2. Finely chop the onion and saut in the oil. The .gov means its official. Aussie singles get hitched to spouses who they see for the first time on their wedding day 1 tablespoon Maldon sea-salt flakes. Add tomato paste, white wine and brandy and bring to a boil. Remove the pan from the oven and place on a burner over high heat and cook for 5 minutes longer. Add stock and tomato and bring to a moderate boil; cook until 1 (3-lb/1.5-kg) monkfish tail (skinned) 1 tablespoon black peppercorns (coarsely crushed) 1 tablespoon roughly chopped thyme 1 tablespoon Maldon sea salt flakes Salt and freshly ground black pepper STUFFING: large pinch of saffron strands 2 oz (50 g) can anchovy fillets in oil (drained) 1/2 Preserved Lemon (cut into thin slices) Monkfish With Peppered Citrus Marinade Bar Be Quick. Mindful Chef recipe boxes. 3 Poach very gently for 45 minutes on one side, then turn the fillets and cook on the other side for 45 minutes; the stock should barely simmer. kg monkfish. Add the peas and broad beans and simmer briefly until tender. Crab is in season throughout the warmer months, and we have plenty of different recipes for you to try. Add chopped tomatoes, fish stock, bay leaves, thyme and half the parsley. Add the chopped tomatoes, parsley, saffron, salt, pepper and white wine. Add the monkfish pieces, the diced shallot and ginger and cook for a minute. Add tomatoes and their juices. Salt and freshly ground black pepper. Add the chopped tomatoes, parsley, saffron, salt, pepper and white wine. Fish goes into a deep frying pan and season to taste. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)300g ; mussels, optionalFor the rouille. Place 6 pieces of monkfish on each skewer, alternating with pieces of red and yellow peppers. 10 oz Broccoli rabe. Serves 6 as a start, 4 as a main olive oil 7 tbsp monkfish fillets 400g, trimmed and cut into 2-3cm bite-sized pieces Spanish onions 2 large, Stir in the tomato puree and 1/2 cup of the stock. Preparation method. Preheat the oven to 400F (200C). Simmer for 1 minute. Add the strained mussel stock and allow to reduce. Add the saffron strands, lower the heat and simmer gently for 23 minutes. Step 1 Using small sharp knife, trim all membrane and gray portions from monkfish fillets. * Congratulations to Cherie J. who * Congratulations to Riley, winner of our guest Mary Jane Maffini's Death Plans a Perfect Trip. See recipe. Cut the monkfish into cubes and add to the creamy saffron mixture. 1 garlic clove. Blend in the parsley and fennel seeds. Remove extra water from the fillets. 4fl oz/125ml of dry white wine; 4fl oz/125ml fish stock; 8fl oz/250ml double cream; 4 tbsp chilled butter, diced; Half teaspoon of saffron threads, ground. In this gourmet-style recipe, monkfish fillets are served with a sweet sun-dried tomato and garlic topping. Stir once in a while. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Simmer strongly for 5 minutes, then turn off the heat and puree the sauce in a blender. 3. 5 mins. Add