Pennette with Monkfish and Saffron
17/11/2023The pennette with monkfish and saffron are a delicious pasta dish that combines the delicate flavor of the fish with the aromatic note of saffron. Here is the recipe to prepare this tasty first course.
Ingredients
- 320 g of pennette (or another short pasta of your choice)
- 300 g of monkfish (anglerfish), already cleaned and cut into cubes
- 1 sachet of saffron powder or a few strands
- 1/2 glass of dry white wine
- 1 clove of garlic
- Chopped parsley to taste
- 1 small onion or shallot, finely chopped
- 250 ml of tomato purée
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Fish broth or water as needed (optional)
Preparation
- In a large pan, sauté the garlic and finely chopped onion in a bit of extra virgin olive oil until golden brown.
- Add the monkfish cubes and briefly sauté them on all sides.
- Deglaze with the white wine and let it evaporate on medium-high heat.
- Dissolve the saffron in a bit of hot fish broth or hot water and add it to the pan along with the tomato purée. If you don’t have saffron strands, you can use a sachet of saffron powder.
- Lower the heat, cover the pan, and let it cook for about 10-15 minutes. If necessary, add a bit of broth or water to keep the sauce from drying out too much.
- Meanwhile, cook the pennette in plenty of salted water following the cooking times stated on the package.
- Drain the pasta al dente and transfer it to the pan with the monkfish and saffron sauce.
- Stir well to blend the ingredients, sprinkle with chopped parsley, adjust with salt and pepper, and sauté everything for about a minute so that the flavors meld together.
- Serve immediately.
Note:
Monkfish is a fish with a delicate taste and firm flesh, perfect for this kind of preparation. In this recipe, it is enhanced by the aroma of saffron. Remember that saffron should be used in moderation to prevent its flavor from overwhelming the other ingredients.
Enjoy your meal!