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  • Monkfish Stew With Saffron Broth And Wild Mushrooms

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    Monkfish Stew With Saffron Broth And Wild Mushrooms
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Fish stock
    • 1 tsp Saffron threads
    • 18 ounce Monkfish cleaned, cut into 1" dice
    •     Bayou Blast - (Emeril's Creole Seasoning) see * Note
    • 2 Tbsp. Extra virgin olive oil
    • 1 c. Assorted wild mushrooms stemmed and sliced
    • 2 Tbsp. Minced tomatoes
    • 2 Tbsp. Minced fresh basil
    • 1/4 c. Minced green onions
    • 1 tsp Chopped garlic
    • 1 c. Cleaned spinach leaves
    •     Salt to taste
    •     Freshly-grnd black pepper to taste

    Directions

    1. Combine the stock and saffron and let sit for 15 min to allow the saffron to infuse. Season the monkfish with Bayou Blast. Heat oil in a large skillet over high heat. Add in the seasoned monkfish and saute/fry for 1 minute. Then add in the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute/fry for 1 minute. Pour in the stock and simmer for 4 to 5 min. Season with salt pepper and transfer a serving plate. Serve immediately.
    2. This recipe yields 4 servings.

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