Stewed monkfish and saffron

Recipe by: Magimix

★ ★ ★ ★ ★ ☆ 17 ratings

Preparation : 15 min

Cooking : 55 min

Total time : 1 h 10

Rest : 0 min

Accessories :

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

COOK EXPERT

RECIPE STEPS

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

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

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

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

Then add the monkfish medallions, cover the cocotte and restart the program.

1 kg of monkfish fillets

Simmering | 15:00 / / 110°C

Finally, add the mussels, cover again and run the program.

500 g of washed and drained mussels

Simmering | 05:00 / / 110°C

Adjust the seasoning if necessary. Sprinkle with chopped parsley before serving.

0.5 bunch of parsley

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