Monkfish and prawn tomato stew with saffron
A fish stew with meaty monkfish and prawns in a saffron and tomato sauce.
- Time45 min
- LevelMedium
- Costabout £5.00 a head
Ingredients
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Method
- 1
Soak the saffron in 3 tablespoons of hot water.
- 2
Heat the oil in a large pan. Cook the onion and fennel for 10 minutes until soft. Add the garlic for 1 minute.
10 min - 3
Add the tomatoes, water, saffron with its water and the orange zest. Simmer for 15 minutes.
15 min - 4
Add the monkfish and cook for 5 minutes.
5 min - 5
Add the prawns and cook for 3 minutes until pink and the monkfish is firm and opaque.
3 min - 6
Season, scatter with parsley and serve with crusty gluten free bread if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.