Monkfish and mussels in saffron sauce from Winter Food by Jill Norman
The lingering, earthy aroma and flavour of saffron enhance all fish and shellfish, whether in a quickly prepared sauce as here, or in a Mediterranean fish stew, like the Suquet.
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Ingredients
- 750 g monkfish, boned and all filmy grey skin removed
- 300 g mussels, scrubbed and beards removed
- 200 ml fish stock
- 100 ml white wine
- large pinch of saffron threads, crushed
- 3 tablespoons olive oil
- 2 shallots, finely chopped
- leaves from 2–3 sprigs thyme, chopped
- salt
- freshly ground black pepper
- 2–3 tablespoons crème fraîche
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