Monkfish with Garlic and Saffron

Fino's Sam and Eddy Hart create a quick fish dish with the distinctive flavours of the Mediterranean
By Sam and Eddie Hart
Monkfish with Garlic and Saffron
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the sauce

  • olive oil, for frying
  • 2 shallots, finely diced
  • 100 ml dry vermouth
  • 1 bay leaf
  • 500 ml fish stock, (if possible made using the monkfish bones)

For the monkfish

  • olive oil, for frying
  • 6 cloves garlic, sliced
  • 600 g monkfish
  • sprig of thyme
  • pinch of saffron
  • 125 ml single cream


1. For the sauce: heat a little olive oil in medium saucepan. Fry the shallots in a until softened, but not coloured. Add the vermouth and reduce.

2. Add the bay leaf and the stock, bring to the boil then set aside.

3. In a large frying pan gently fry the monkfish and garlic with a little olive oil, being careful not to colour.

4. Add the thyme, saffron and sauce, bring to the boil and reduce the heat. Simmer for 5-8 minutes until the monkfish is nearly cooked.

5. Pour in the cream and bring to the boil, turn down and gently simmer to reduce a little. Season with salt and serve.

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