Monkfish (or anglerfish) is a white fish which is also known as “toadfish”, pejesapo or Pixín, depending on the area where one lives. It is a scaleless fish and, although in the past, it was regarded with contempt by fishermen, however, nowadays, its flesh is much appreciated.
Today’s proposed recipe is saffron monkfish with vegetables and clams, a very easy recipe to prepare. It’s ready in just over 30 minutes and, when you see the huge success of your efforts among your dinner guests, you’ll soon add it into your regular recipe book.
For preparing this exquisite saffron monkfish, we’ll use ground saffron and a few saffron strands as a garnish. Saffron, will not only imbue to the dish its characteristic yellow colour, but also an unmistakable flavour.
Recipe: Saffron monkfish
½ kg monkfish
1 green pepper
1 garlic clove
Dry white wine
Extra Virgin Olive Oil (EVOO)
Salt and pepper
Chop the green pepper, garlic, onion and tomato and sauté in a frying pan with extra virgin olive oil until soft.
Add a teaspoon of flour and sauté for a few seconds. Add the white wine and saffron strands and allow to reduce. In that way, the alcohol will evaporate. Add the fish stock or fumet and bring the mixture to the boil for a few minutes.
Season the monkfish with salt and pepper and place into the sauce with the skin upwards and cook over a low heat for about 5 minutes. Once this time has elapsed and stirring continuously the mixture in the saucepan, turn the fish over and continue cooking for a few more minutes.
Add the clams and cover the saucepan with a lid. Wait until all the clams have opened and discard any claims that have remained closed. Sprinkle the chopped parsley, a few saffron strands and, voilà it’s ready to serve.
As you can see, this saffron monkfish recipe is a healthy dish and a meal in itself, perfect for any season and for the whole family. If you’re game and make the dish, don’t hesitate to share your experience with us on our Facebook, Twitter and Instagram social networks.