Monkfish Stew With Saffron Broth Recipes
MATELOTE OF MONKFISH (MONKFISH STEW)
Provided by Pierre Franey
Categories dinner, casseroles, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
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
SOPHIE DAHL'S MONKFISH WITH SAFFRON SAUCE
Sophie Dahl's aloo gobhi recipe plus other quick and easy recipes from Red Online.
Number Of Ingredients 9
Steps:
- In a big sauté pan, heat the olive oil and add the spring onions/scallions, sweating them for a minute or two. Add the fish, cooking for three or so minutes on each side. Pour in the wine and lemon juice and cook for another 10 minutes, covered.
- Stir in the cream and saffron threads and cook for a couple of minutes, or until slightly thickened. Season everything. Transfer onto plates and serve garnished with a bit of parsley, with some quinoa or lovely al dente broccoli.Recipe, Miss Dahls Voluptuous Delights by Sophie Dahl (Harper Collins)
PORTUGUESE FISH STEW (CALDEIRADA)
Here's a simple recipe for Portuguese Fish Stew (aka Caldeirada) that can be made with fish or shellfish in a fragrant yet simple, saffron broth, studded with potatoes. Rustic and light, this summer stew can be made in just 30 minutes! Serve with Rice or Crusty Bread!
Provided by Sylvia Fountaine
Categories Fish
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- In a large dutch oven or heavy bottom pot, heat oil over medium heat. Saute onion and garlic, stirring until softened, fragrant and golden, about 6 minutes. Add tomatoes and their juices. Cook until tomatoes soften, about 4 minutes.
- Add the white wine, and simmer until most has evaporated, about 2-3 minutes.
- 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. Add potatoes and bring to boil. Cover and simmer on low heat until potatoes are fork-tender, about 15 minutes.
- Add fish, bring to a simmer over medium heat, give a gentle stir ( don't over stir or fish will break apart) and cook fish until it is just cooked through about 3-4 minutes. Turn heat off.
- Taste broth. Adjust salt, adding more if necessary.
- Garnish with fresh torn Italian parsley leaves, lemon wedges, chili flakes and crusty bread.
Nutrition Facts : Calories 447 calories, Sugar 6.7 g, Sodium 305.6 mg, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 30.2 g, Fiber 5.5 g, Protein 41.6 g, Cholesterol 86.7 mg
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MONKFISH STEW WITH SAFFRON BROTH RECIPE - MIMI …
From foodandwine.com
5/5 Total Time 35 minsServings 4Published 2020-11-28
- In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the monkfish with salt and pepper and cook over moderate heat, turning, until light golden, about 3 minutes. Using a slotted spoon or tongs, transfer the monkfish to a plate.
- Add the remaining 2 tablespoons of oil and the shallots to the casserole and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the carrots and cook, stirring occasionally, until light golden, about 5 minutes. Stir in the thyme, saffron and wine and cook until reduced by half, about 1 minute. Add 1/2 cup of water along with the monkfish and any accumulated juices. Bring just to a simmer, cover and cook over low heat until the vegetables are tender and the fish is cooked through, about 15 minutes. Spoon the stew into shallow bowls, garnish with basil and serve with potatoes.
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- Combine tomatoes, broth, wine, onions, and garlic in a large nonstick skillet over medium-high heat. Bring to a boil, and cook until reduced to 3 cups (about 25 minutes). Add salt, pepper, and saffron to pan; cook 2 minutes. Reduce heat to medium; arrange fish pieces in a single layer in pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Divide fish evenly among bowls; spoon 1/2 cup broth mixture over each serving.
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- Heat 2 tablespoons of the olive oil in a large cast-iron casserole cooker. Add the fish to the casserole over moderate heat, turn the fish, until light golden (3 minutes). Transfer the monkfish to a plate using a slotted spoon.
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- In a medium enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Season the barramundi with salt and pepper and cook over moderate heat, turning, until light golden, about 3 minutes. Using a slotted spoon or tongs, transfer the barramundi to a plate.
- Add the remaining 2 tablespoons of oil and the shallots to the casserole and cook over moderate heat, stirring occasionally, until softened, about 2 minutes. Add the carrots and cook, stirring occasionally, until light golden, about 5 minutes.
- Stir in the thyme, saffron and wine and cook until reduced by half, about 1 minute. Add 1/2 cup of water along with the barramundi and any accumulated juices. Bring just to a simmer, cover and cook over low heat until the vegetables are tender and the fish is cooked through, about 15 minutes. Spoon the stew into shallow bowls, garnish with basil and serve with potatoes.
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