Rape con Azafrán (Monkfish with Saffron)

Ingredients

• 500g (1.1 lb) monkfish fillets 500g (1.1 lb) monkfish fillets
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 tomato, diced 1 tomato, diced
• 250ml (1 cup) fish or vegetable broth 250ml (1 cup) fish or vegetable broth
• 120ml (1/2 cup) dry white wine 120ml (1/2 cup) dry white wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, soak the saffron threads in 2 tablespoons of warm water for 10 minutes.
2. 2.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the sliced red bell pepper and diced tomato to the skillet, and cook for another 5 minutes.
4. 4.
   Push the vegetables to one side of the skillet and place the monkfish fillets in the empty space. Season the fish with salt and pepper.
5. 5.
   Pour the fish or vegetable broth and white wine over the monkfish. Add the soaked saffron threads along with the water they were soaked in.
6. 6.
   Cover the skillet and simmer for about 10-12 minutes, or until the monkfish is cooked through and flakes easily with a fork.
7. 7.
   Transfer the monkfish to a serving platter and spoon the saffron-infused broth and vegetables over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Monkfish — When purchasing monkfish, look for fillets that are firm and have a mild, slightly sweet aroma. Remove any dark membranes before cooking to ensure a tender texture.
• Saffron — To maximize the flavor and color of saffron, soak the threads in warm water or broth before adding them to the dish. This helps release the aromatic compounds and infuse the dish with its characteristic golden hue.

Tips & Tricks

• If monkfish is not available, you can substitute it with other firm white fish such as halibut or cod.
• For a richer flavor, you can add a splash of heavy cream to the broth before simmering.
• Serve the dish with a side of sautéed spinach or roasted potatoes for a complete meal.
• To make the dish more aromatic, you can add a pinch of smoked paprika or a dash of lemon juice to the broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Rape con Azafrán as the main course, accompanied by a side of sautéed vegetables or a bed of fluffy rice. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the cooked monkfish fillets on a platter and spoon the saffron-infused broth and vegetables over the top. The vibrant golden color of the dish will be visually appealing. Serve with a sprinkle of fresh parsley for an elegant touch.