Monkfish and mussels in saffron sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

The lingering, earthy aroma and flavour of saffron enhance all fish and shellfish, whether in a quickly prepared sauce as here, or in a Mediterranean fish stew, like the Suquet.


  • 750 g monkfish, boned and all filmy grey skin removed
  • 300 g mussels, scrubbed and beards removed
  • 200</


Cut the monkfish into 5 mm slices and set aside. Put the mussels in a pan with the stock, wine and saffron, then cover and simmer until the mussels open, shaking the pan from time to time. Lift out the mussels, discard any that haven’t opened and strain the liquid through a very fine sieve o