Shop IngredientsHow this works
- 10 saffron threads
- 3 tablespoons white wine
- 8 wafer-thin slices of baguette
- Light olive oil, for frying
- 1 leek, white and light green parts only, sliced into thin rings
- 1 shallot, finely chopped
- 1/2 fennel bulb, cored and sliced
- 1 garlic clove, finely chopped
- 2 medium waxy potatoes, peeled and cut into 3/4" cubes
- 10 cherry tomatoes, halved
- 2 cups Vegetable stock
- 9 ounces monkfish fillet, cut into pieces
- 3 flat-leaf parsley sprigs, leaves only, finely chopped
- 2 dill sprigs
- Salt and pepper, to taste
- 1 recipe Rouille, for serving
- 1/2 sliced of white bread, crust removed, cut into small pieces
- 1 garlic clove, coarsely chopped
- 5 saffron threads
- 1/2 teaspoon cayenne pepper
- 1 egg yolk
- 1/2 cup light olive oil
- Fresh lemon juice, to taste
- Salt, to taste
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Soak the saffron in the white wine for 15 to 30 minutes to extract all the flavor and color.
- Meanwhile, arrange the baguette slices on the baking sheet. Bake for 4 to 6 minutes, until golden brown and crispy. Let cool.
- Heat 1 tablespoon of olive oil in a medium pot over medium heat and sweat the leek, shallot, and fennel for 2 minutes, until they start to soften. Add the garlic and cook for another minute. Add the potatoes and stir briefly before deglazing the pan with the saffron-infused white wine. Add the tomatoes, lower the heat, pour in the stock, and simmer for 10 minutes.
- Add the monkfish and parsley. Chop 1 of the dill sprigs and sprinkle it over the stew. Cover and cook for 4 to 6 minutes, then check to see if the potatoes are tender by inserting the tip of a knife; if it slides in easily, the potatoes are done.
- Garnish the stew with the remaining dill sprig and serve with croutons and rouille.
- Mash the bread with the garlic and saffron in a mortar to form a smooth paste. Add the cayenne pepper and whisk in the egg yolk. Slowly add the olive oil, stirring constantly. Keep whisking until the texture is similar to that of mayonnaise. Season with lemon juice and salt.
Recipe from Veggies and Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking © 2020 by Bart van Olphen. Photographs copyright © 2020 by David Loftus. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
Rate This Recipe
Share this Post