- Portion size 4 servings
- 2 potatoes
- 4 carrots
- 1 lb skinless monkfish fillet
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 2 onions chopped
- 3 cloves garlic minced
- 1 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cup fish stock
- 1 1/2 cup vegetable stock
- 3/4 cups dry white wine
- 1/4 teaspoon saffron threads
- 1 can tomatoes drained and chopped
- 2 tablespoons finely chopped fresh parsley
Peel potatoes if desired; cut potatoes and carrots into finger-size sticks. Set aside.
Remove any membrane from fish; cut into 1-inch (2.5 cm) cubes. Sprinkle with half each of the salt and pepper. In large nonstick skillet, heat oil over medium-high heat; cook fish for 4 minutes or until opaque and barely flakes when tested with fork. Transfer to plate.
Add potatoes, carrots, onions, garlic, thyme, bay leaf and remaining salt and pepper to skillet; cook over medium heat, stirring often, for 4 minutes.
Stir in stock, wine and saffron; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until vegetables are almost tender. Stir in tomatoes; simmer, uncovered, for about 15 minutes or just until vegetables are tender.
Return fish to pan; cook for about 2 minutes or until steaming. Discard bay leaf. Serve sprinkled with parsley.