Monkfish Stew With Saffron Broth Recipes

MONKFISH STEW WITH SAFFRON BROTH

MONKFISH STEW WITH SAFFRON BROTH image

Yield 4

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 pound 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
Pinch of saffron threads
1/3 cup dry white wine
Basil leaves, for garnish
Steamed or mashed potatoes, for serving

Steps:

http://www.foodandwine.com/recipes/monkfish-stew-with-saffron-broth

FISHMONGER'S STEW

Fishmonger's Stew image

This hearty fish and shellfish stew is good for a chilly winter evening. It veers Mediterranean, with a base of leeks and onions, a bit of tomato, potatoes, saffron and garlic.

Provided by David Tanis

Categories dinner, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 dozen medium-small clams, like littlenecks
1 pound mussels
3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes
3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
0.75 pound squid, in 0.5-inch rings, plus tentacles
1/2 pound bay scallops, optional Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups medium-diced leeks, rinsed of grit
1/2 cup diced canned tomato
2 teaspoons chopped fresh thyme leaves, or a few thyme sprigs
1 bay leaf
Pinch of saffron, about 1/8 teaspoon
4 garlic cloves, chopped
1 teaspoon paprika
Pinch red pepper flakes
6 cups fish stock, chicken broth, or water
1 pound Yellow Finn or russet potatoes, peeled, in 1/2-inch slices
Garlic-saffron sauce
Salt and pepper

Steps:

Soak the clams in cold water to remove grit and sand, then drain. Rinse and de-beard the mussels. Put the monkfish, scrod, squid and bay scallops (if using) in separate small bowls. Season the fish lightly with salt and pepper.
Heat the olive oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and leeks and cook until softened, about 5 minutes. Add the tomato, thyme, bay leaf, saffron, garlic, paprika and red pepper flakes. Season generously with salt and pepper and cook, stirring occasionally, for another 5 minutes.
Turn the heat to high, add the fish stock, chicken broth or water, and bring to a boil. Taste for salt and adjust to taste. Add the potatoes and reduce the heat so they simmer gently until firm-tender, about 10 minutes. (The stew may be prepared to this point up to 2 hours ahead.)
To finish the stew, return the heat to a brisk simmer. Add the clams and cook till they open, 2 to 3 minutes. Add the mussels, monkfish and scrod and simmer until the mussels open, 2 to 3 minutes. Add the squid and scallops, if using, and cook 1 minute more. Turn off the heat, stir in the garlic-saffron sauce.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 17 grams, Fiber 13 grams, Protein 58 grams, SaturatedFat 4 grams, Sodium 1756 milligrams, Sugar 5 grams, TransFat 0 grams

SEAFOOD IN SAFFRON BROTH

Seafood in Saffron Broth image

Categories Soup/Stew Fish Quick & Easy Dinner Mussel Saffron Summer Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 13

Ingredients

1/2 fennel bulb (sometimes called anise)
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (about 7)
a 1/2-pound piece skinless scrod or halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups fish stock or low-salt chicken broth
Garnish: lemon wedges
Accompaniment: crusty bread

Steps:

Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

MATELOTE OF MONKFISH (MONKFISH STEW)

Matelote of Monkfish (Monkfish Stew) image

Provided by Pierre Franey

Categories dinner, casseroles, one pot, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
12 pearl onions, peeled
16 small mushrooms
4 tablespoons finely chopped shallots
1 bay leaf
4 sprigs fresh thyme or 1/2 teaspoon dried
1 tablespoon finely chopped garlic
2 tablespoons flour
2 cups red wine like Cotes du Rhone or cabernet sauvignon
1 cup fresh fish broth or bottled clam juice
2 cloves
Salt and freshly ground pepper to taste
1 3/4 pounds monkfish fillets, cut into 1/2-inch cubes
2 tablespoons butter
4 tablespoons finely chopped parsley

Steps:

Heat oil in a nonstick saucepan over medium-high heat. Add onions, mushrooms, shallots, bay leaf, thyme sprigs and garlic. Cook, stirring, until wilted, about 3 minutes.
Add flour and blend well. Add wine, fish broth, cloves, salt and pepper. Blend well with a wire whisk. Bring to a boil and simmer 10 minutes.
Add fish cubes, bring to a simmer and cook about 4 minutes or until done. Add butter and blend well. Remove thyme sprigs and bay leaf. Sprinkle with parsley and serve hot with croutons (see recipe) on the side.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1150 milligrams, Sugar 4 grams, TransFat 0 grams

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