Autumnal Monkfish and Vegetables Safran Broth

Autumnal Monkfish and Vegetables Safran Broth

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Course Main Course
Cuisine French, Irish, turkish
Servings 4


  • 1 tbsp. olive oil
  • 1 red onion chopped
  • 2 garlic cloves chopped
  • 1 carrot chopped
  • 50 g oyster mushroom chopped
  • 100 ml white wine
  • 600 ml vegetable stock or more if needed
  • 300 g monkfish tails
  • 100 g waxy potatoes cooked
  • 2-3 Broccoli stem optional
  • 1 courgette chopped
  • 2 Chards leaves chopped, optional
  • 50 g cherry tomatoes diced
  • 1/2 tsp Safran strands
  • 1 lime zest and juice
  • Salt and pepper or seaweed


  • In a saucepan, over medium heat, drizzle some oil. Add some onion, garlic, carrots and oyster . saut√© for 2 minutes then add some white wine, vegetable stock.
  • Bring to simmer for 5 minutes to cook the vegetables.
  • Add the monkfish, the sliced potatoes, courgette, broccoli stems, saffron, cherry tomatoes, Safran.
  • Simmer for a few more minutes until the fish is cooked through. Check the seasoning and add extra seasoning either salt or seaweed and some pepper.
  • Serve while piping hot.
Keyword broth, fish, Kevin Dundon
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