Monkfish in a Stew with Mussels and Saffron

Name: Pescatrice in Guazzetto con Cozze e Zafferano
Cook time: 15 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 12 pezzi da; 90 g di pescatrice; 600 g di cozze; 6 pomodorini; 1,5 dl di olio d’oliva; 1 bicchiere di vino bianco 0,5 g di zafferano dell’Aquila brodo di pesce; prezzemolo sale

Pescatrice in Guazzetto con Cozze e Zafferano

Angler fish cooked in a golden stew with mussels, cherry tomatoes, parsley and saffron.

6 servings

Easy

Monkfish in a stew with mussels and saffron is a main course A seafood stew with an elegant appearance and balanced flavor, suitable for a lunch or dinner where the fish is showcased without elaborate preparation. The firm flesh of the monkfish holds up well to cooking in the aromatic stock, while the mussels add flavor and an intense marine note. White wine and saffron define the profile of the stew: the former lightens and perfumes, the latter gives the sauce a golden hue and a recognizable aroma. cherry tomatoes introduce a fresh and delicately acidic component, complemented by parsley. Cooking in shallow pan It keeps the sauce soft and allows the mussel juices to blend with the fish broth, resulting in a clear, fragrant, and slightly concentrated sauce. The dish is considered a traditional Italian dish according to the information provided.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the aromas

Wash and clean the mussels thoroughly, removing any impurities from the shells. Chop the parsley and cut the mussels in half. cherry tomatoesDissolve the saffron in the white wine, stirring until the color is uniform. Keep the hot fish stock ready so it can be added without interrupting the cooking temperature.

Brown the garlic

Pour the olive oil into a shallow pan large pot and add the garlic. Leave it gently sauté over medium heat until it turns a light golden color and releases its aroma, avoiding burning it: the dark garlic would make the stew bitter.

Start the stew

Join the cherry tomatoes, chopped parsley, and saffron-flavored white wine. Pour in a ladle of hot fish stock and bring the stock to a boil. Wait until the liquid begins to simmer steadily and the saffron has colored the base a golden yellow.

Cook the anglerfish

15 min

Lay it down in shallow pan Add the monkfish pieces and cook them for 15 minutes in the sauce at a moderate boil. Keep the sauce liquid and baste the fish with the sauce as it cooks. The flesh should be firm and pale, without falling apart, while the liquid will begin to concentrate.

Add the mussels

Distribute in shallow pan Arrange the washed and cleaned mussels around the monkfish. Cover with a lid and continue cooking until the shells open and release their juices. Check that the sauce is light and golden, with a slightly thicker consistency.

Serve very hot

Turn off the heat When the mussels are open and the stew appears clear, golden and fragrant, bring the monkfish to the table immediately with the mussels and their sauce. pan juices, serving the dish hot to enhance the delicacy of the fish and the marine character of the sauce.

Chef's Tips

Add the mussels only after the first cooking of the anglerfish and continue to shallow pan covered until the shells open and the sauce becomes light and golden.