Saffron and Monkfish Stew
A luxury version featuring meaty monkfish tails and a rich tomato-saffron base.
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Ingredients
- 2 pounds monkfish tail, cleaned and cut into 2-inch medallions
- 1 teaspoon saffron threads, high quality
- 1/4 cup extra virgin olive oil
- 3 large shallots, finely minced
- 4 cloves garlic cloves, microplaned
- 1 cup dry white wine (Chablis or Muscadet)
- 2 cups homemade fish fumet (stock)
- 1 1/2 cups San Marzano tomatoes, crushed by hand
- 1 small fennel bulb, shaved paper-thin
- 3 tablespoons unsalted butter, chilled and cubed
- 2 tablespoons fresh chervil, chopped
- 1 pinch fleur de sel(optional)
Instructions
- 1
Toast the saffron threads in a dry pan for 30 seconds, then crush them into a fine powder and steep in 2 tablespoons of warm fish stock.
- 2
Season the monkfish medallions with salt and sear them in a heavy-bottomed Dutch oven with olive oil over high heat until golden but translucent in the center; remove and set aside.
- 3
In the same pot, reduce heat to medium and sauté the minced shallots and shaved fennel until softened and translucent, ensuring no browning occurs.
- 4
Add the garlic and cook for 1 minute before deglazing the pan with white wine, scraping the bottom to release all the fond.
- 5
Reduce the wine by half, then stir in the crushed tomatoes, fish stock, and the saffron infusion; simmer uncovered for 15 minutes to concentrate the flavors.
- 6
Carefully lower the monkfish medallions back into the simmering liquid and poach gently for 4 minutes until the fish is just firm.
- 7
Turn off the heat and vigorously whisk in the chilled butter cubes one by one to emulsify the sauce into a velvet-like consistency.
- 8
Garnish with fresh chervil and a sprinkle of fleur de sel, serving immediately in warmed shallow bowls.
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