Autumnal Monkfish and Vegetables Safran Broth
Ingredients
- 1 tbsp. olive oil
- 1 red onion chopped
- 2 garlic cloves chopped
- 1 carrot chopped
- 50 g oyster mushroom chopped
- 100 ml white wine
- 600 ml vegetable stock or more if needed
- 300 g monkfish tails
- 100 g waxy potatoes cooked
- 2-3 Broccoli stem optional
- 1 courgette chopped
- 2 Chards leaves chopped, optional
- 50 g cherry tomatoes diced
- 1/2 tsp Safran strands
- 1 lime zest and juice
- Salt and pepper or seaweed
Method
- In a saucepan, over medium heat, drizzle some oil. Add some onion, garlic, carrots and oyster . sauté for 2 minutes then add some white wine, vegetable stock.
- Bring to simmer for 5 minutes to cook the vegetables.
- Add the monkfish, the sliced potatoes, courgette, broccoli stems, saffron, cherry tomatoes, Safran.
- Simmer for a few more minutes until the fish is cooked through. Check the seasoning and add extra seasoning either salt or seaweed and some pepper.
- Serve while piping hot.
