Monkfish and mussels with curry and saffron

Lightly spiced monkfish and mussels are combined in this creamy fish supper.


Preparation method

  1. Mix the curry powder, ground ginger and salt together in a bowl then sprinkle the mixture over the monkfish pieces. Season with freshly ground black pepper.

  2. Heat the olive in a large, lidded frying pan until hot, and fry the monkfish pieces for 2-3 minutes on each side, or until golden-brown on both sides. Remove the monkfish from the pan and set aside.

  3. Add the butter, shallots and leek to the same pan used to fry the monkfish and fry for 4-5 minutes, or until softened.

  4. Add the saffron and white wine, bring the mixture to the boil and continue to cook until the volume of the liquid has reduced by a third.

  5. Add the cream and lemon juice and bring the mixture to the boil.

  6. Add the mussels, cover the pan with a lid and cook for 2-3 minutes, or until the mussels have opened. (Discard any mussels that haven’t opened.)

  7. Add the monkfish and continue to cook until warmed through. Season with salt and freshly ground black pepper. Stir in the chives.

  8. To serve, ladle into shallow soup bowls.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen 04/12/2010 bbc_one Saturday Kitchen

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