Roasted Monkfish with Saffron Broth and Mussels

Ingredients

• 800 g monkfish fillet, trimmed
• 500 g mussels
• 200 ml dry white wine
• 1 l fish stock
• ½ tsp saffron
• 1 fennel bulb, thinly sliced
• 2 shallots, chopped
• 200 g cherry tomatoes, halved
• 3 tbsp olive oil
• 2 tbsp butter
• Salt and black pepper
• Parsley

Method

1. 1Steam the mussels in wine until they open. Strain and reserve the liquid. Remove the meat.
2. 2Broth: Simmer fish stock with saffron and mussel liquid for 10 minutes. Add fennel and tomatoes.
3. 3Sear the monkfish in butter and olive oil: 3 minutes per side until golden. Reduce heat, cover and cook 5 more minutes.
4. 4Slice the monkfish. Serve in deep plates with the saffron broth, mussels and parsley.