Italian Fish Recipes - Monkfish in Saffron Sauce (Rana Pescatrice in Salsa di Zafferano) Recipe

Ingredients             

• 4 garlic cloves, peeled and chopped

• 450 g/1lb mussels, cleaned and beards removed

• 1.5 ml/1/4 tsp saffron powder

• 450 g/1lb monkfish, skinned

• 225 g/8 oz tomatoes, skinned, seeded and chopped

• 30 ml/2 tbsp olive oil

• 1 onion, chopped

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

• 100 ml/6 1/2 tbsp white wine

• 30 ml/2 tbsp chopped fresh parsley

• Salt and freshly ground black pepper

Method:

1. Bring 150ml/2/3 cup water to the boil and add 3 of the garlic cloves. Put in the mussels and cook until they open.

2. Remove the mussels from the water with a draining spoon and remove them from the shells. Discard any unopened ones.

3. Put the shelled mussels in a bowl and strain the liquid through a sieve (strainer). Add the saffron to the liquid, stir well and set aside.

4. Cut the monkfish into 3 cm/1 1/4 in chunks. Put the tomatoes in a small saucepan and cook over a low heat for 10 minutes, stirring occasionally.

5. Fry (sauté) the remaining garlic in the oil, adding the onion and butter. Cook for 1 minute and stir in the monkfish. Cook for 3 minutes, stirring occasionally.

6. Pour in the wine and allow the fish to cook for 10 minutes. Add the mussels and parsley. Stir in the tomatoes and the saffron and mussel liquid.

7. Season with salt and pepper and continue cooking for a further 7-8 minutes.