Monkfish with Saffron

Monkfish with saffron is an elegant and exotic dish that mixes the delicate flavors of the sea with the intense aroma of saffron. Here’s how to prepare it.

Ingredients

• 4 monkfish tails about 150-200 grams each
• 1 sachet of saffron powder or a few saffron threads
• 1 glass of dry white wine
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley for garnishing
• Fish broth (can be prepared with fish heads and trimmings, a carrot, an onion, celery, salt, and water)

Preparation

1. In a large pan, heat a drizzle of extra virgin olive oil and sauté the garlic clove.
2. Remove the garlic clove and lay the monkfish tails in the pan. Brown for a few minutes on each side.
3. Deglaze with white wine and wait for the alcohol to evaporate.
4. Dissolve the saffron in a small amount of warm fish broth and pour it into the pan with the monkfish.
5. Cook over medium heat for about 10 minutes, basting the tails with the sauce that forms.
6. Season with salt and pepper to taste.
7. Plate the monkfish drizzled with its saffron sauce and garnish with chopped fresh parsley.

If you don’t have ready-made fish broth, you can possibly use a light vegetable broth or, in its absence, even hot water.

Curiosity

Monkfish, also known as anglerfish or frogfish, is a fish highly valued for its white and firm flesh, which resembles the texture of lobster. It is a versatile ingredient commonly used in Mediterranean cuisine. Saffron, on the other hand, is often associated with Italian cuisine and is the main ingredient in traditional dishes like risotto alla milanese. Combining it with monkfish enhances the taste without overwhelming it.