READY IN
35 mins
35 mins
![Monk Fish Steak with Saffron Recipe Monk Fish Steak with Saffron Recipe](/images/recipe-main-images/Monk-Fish-Steak-with-Saffron-743.jpg)
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Ingredients for Monk Fish Steak with Saffron
If you are not familiar with any ingredients, please check our International Cooking Terms page.
![US Imperial Measurements US Imperial Measurements](/images/us_imperial.png)
![UK Imperial Measurements UK Imperial Measurements](/images/uk_imperial.png)
![Metric Measurements Metric Measurements](/images/eu_metric.png)
Currently displaying quantities in US Imperial Measurements
Serves 4:
2
large white onions
5 oz
tomatoes
3 cloves
garlic
1 small bunch
chives
1¾ pints
fish fumet (or fish stock)
5-6 sprigs
parsley
2 pods
saffron (about 1 teaspoon)
3 lb
monk fish (boned weight)
8 fl oz
crème fraîche
How to Cook Monk Fish Steak with Saffron
- Peel and roughly chop the onions (no need for any finesse since you will only use them for flavour). Peel, de-seed and chop the tomatoes into small cubes. Peel the garlic. Cut the chives into short lengths (no more than about 1cm - ½")
- For this recipe you'll need 1 litre (1¾ pints) of Fish Fumet (Fumet de Poisson) which you can find in any good grocery store. If you have difficulties finding this, use a fish stock from cubes, but make it a little stronger than normal. It adds even more flavour if you make your Fumet with water and a little white wine (3 tablespoons of fumet powder, 1 glass of white wine, enough water to make up to 1¾ pints - 1 litre). Bring the liquid to the boil then add the onions, the garlic cloves (still whole), the parsley sprigs, and the saffron. Mix well.
- This recipe uses one complete monkfish (which your fishmonger will trim and fillet for you). A whole monkfish produces two long fillets each about 12" (30cm) long. If the whole fish isn't available, take 4 monkfish tails instead. Remove any translucent 'skin' from the fillets which your butcher may have left on. Cut the fish into big chunks (about 4 from each fillet or 3 from each tail). Add these to the pan with the fumet mixture and cook at a rolling boil for 10 minutes (a couple of minutes less if you are using the tail, which is thinner than a fillet). Remove the fish from the pan with a slotted spoon and set aside in a warm place.
- Reduce the fumet over high heat for 5 minutes. Add the crème fraîche and reduce for a further 5 minutes. Strain the liquid into another pan (or remove the solids with a slotted spoon). Add the diced tomato and chopped chives to the sauce. Serve the monkfish and pour a little sauce over each. Decorate with a leaf of parsley and a sprinkle of chives. The remaining sauce can be served in a sauce dish.
![Graham Graham](/images/recipe-author-photos/-9.png)
Don't overcook your fish. 10 minutes will leave it firm and creamy. Any more and it will be a solid mass.
GRAHAM'S WINE RECOMMENDATION:
A dry white wine is perfect for this dish. Pierre Andre Chablis 1er Cru works particularly well. Make sure it's nice and fresh when served.
![Graham Graham](/images/z.gif)
Reviews of Monk Fish Steak with Saffron
![]() Dead easy and really tasty. Our guests all loved it. I served creamy mashed potatoes and braised fennel as suggested, and they complemented the fish perfectly. quirky (3 reviews) |
![]() A gorgeous recipe and so easy to make. I was dubious when I read how it was just monkfish in fumet with saffron, but the added elements (like onions and garlic) add a hint of flavour creating a deep, rich taste. 100% thumbs up. marylinn (6 reviews) |
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