Stewed monkfish and saffron
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17 rates
Preparation : 15 min
Cooking : 55 min
Total time : 1 h 10 Rest : 0 min
8 people
6 leek whites
1 red pepper
1 tbsp of olive oil
50 ml of dry white wine
300 ml of liquid cream
1 unit of saffron
1 kg of monkfish fillets
500 g of washed and drained mussels
1 pinch of salt
1 pinch of pepper
0.5 bunch of parsley
Associated products
RECIPE STEPS
1
Cut the leek whites lengthwise then slice them.
Peel and deseed the red pepper then cut it into cubes.
Cut the monkfish fillets into medallions.
- 6 leek whites
- 1 red pepper
- 1 kg of monkfish fillets
2
Preheat the cocotte on high heat on a stove with a drizzle of olive oil, without the lid.
As soon as the cocotte is hot, sauté the monkfish medallions on each side for 3 minutes. Use a non-metallic utensil.
Remove and set aside the medallions.
- 1 tbsp of olive oil
- 1 kg of monkfish fillets
3
Remove the cocotte from the stove and place it on its pre-installed base on the Cook Expert.
In the cocotte, add the sliced leeks and bell pepper cubes. Cover and run the program.
Stir occasionally with a wooden spoon.
- 6 leek whites
- 1 red pepper
Sauté
15:00 / / 140°C
4
At the end of the program, add the white wine, the liquid cream, and the saffron. Salt, pepper and, without a lid, run the program.
Stir with the wooden spoon.
- 50 ml of dry white wine
- 300 ml of liquid cream
- 1 unit of saffron
- 1 pinch of salt
- 1 pinch of pepper
Simmering
15:00 / / 110°C
5
Then add the monkfish medallions, cover the cocotte and restart the program.
- 1 kg of monkfish fillets
Simmering
15:00 / / 110°C
6
Finally, add the mussels, cover again and run the program.
- 500 g of washed and drained mussels
Simmering
05:00 / / 110°C
7
Adjust the seasoning if necessary. Sprinkle with chopped parsley before serving.
- 0.5 bunch of parsley
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