Monkfish and mussels in saffron sauce

Name: Monkfish and mussels in saffron sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 750 g monkfish, boned and all filmy grey skin removed; 300 g mussels, scrubbed and beards removed; 200 ml fish stock; 100 ml white wine; leaves from 2–3 sprigs thyme, chopped; 2 shallots, finely chopped; 3 tablespoons olive oil; large pinch of saffron threads, crushed; 2–3 tablespoons crème fraîche; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

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

Europe
United Kingdom
Dinner
Pescatarian
Gluten-free

Method

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