Pavé de lotte rôtie, ragoût de moules et palourdes au safran

Roast Monkfish Fillet with Saffron-Scented Mussel & Clam Ragoût

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 5

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Saffron is one of the most expensive and treasured spices in the world. It takes around 4,300 crocus flowers to produce just 28g (1oz) of saffron, and the thread-like stigmas are hand-picked. Fortunately, its intensity, flavour and colour mean that the smallest amount brings an incredible aroma and flavour to this dish.


  • 1 monkfish fillet, about 400 g/14 oz, skinless and boneless
  • 400


Preheat the oven to 200°C/400°F/gas 6. Wrap the monkfish in a clean tea towel and set aside. This will absorb excess liquid and make it easier to roast.

Remove and discard the beards from the mussels and wash them and the clams in a bowl under running cold water, scrubbing well