ONE of my favourite types of cooking, this broth is bursting with flavour and don’t underestimate the power of the saffron strands added to the dish. Often considered subtle, in this case, they actually make the dish in my opinion and using some really good quality cuts of the freshest fish will lift this dish out of the depths of winter and bring the taste of Spring to your table.
If monkfish is off the menu or out of budget, remember that you can use any type of firm white fish for this dish. As the recipe will remain the same whatever fish you use, I’ll stick to the monkfish this time.
WHAT YOU NEED:
2 sticks of celery
2 medium carrots
4 shallots
2 cloves of garlic
2 medium potatoes
1 red pepper
fresh parsley, basil and sage
Pinch of saffron
Good vegetable stock
1/2 carton of cream.
1 full monkfish tail – trimmed and cleaned
Salt and pepper
Salt and medium curry powder mix
Whole peppercorns
Bay leaf
Olive oil
WHAT TO DO:
Cut the monkfish tail into three equal sized portions and coat in the salt and pepper mix and allow to rest on a plate. This will remove any excess water from the meat and firm it sufficiently for cooking. It will also add a fragrant warm flavour when you are pan roasting the fish.
Next, trim and prepare the vegetables and cut into neat bite sized pieces – this is essential for the end presentation of your dish.
Put a heavy based pot onto the heat. After a minute when you know the pot base is quite hot add a glass of white wine and it will instantly sizzle. The alcohol will boil off immediately and leave you with the heady aroma of the wine. To this now add three cups of water, some whole peppercorns and a bay leaf. Add the vegetable trimmings and bring to the boil and allow simmer for five to six minutes. When this is done, drain your stock and reserve the liquid for the final stages.
Thinly slice the garlic cloves and roughly chop the fresh herbs.
In a hot pan, add a dash of olive oil and the neatly diced vegetables. Saute for three to four minutes turning in the pan frequently. Add the garlic and the herbs. Turn for one minute. Add the stock and allow to simmer for three to four minutes.
If you have another pan you will need this to cook the monkfish, if not, transfer the vegetable broth to a pot and wipe out the pan and put back on the heat.
Add some olive oil and begin to cook the monkfish. Turn the monkfish pieces every two minutes to ensure it is cooked on all sides.
Back to the broth and add the saffron and cream and simmer for two minutes.
You are now ready to serve so slice the monkfish into pieces. In a large stew bowl or soup plate put two ladles of the vegetable broth and some of the monkfish pieces on top.
