Monkfish Tails With Mussels, Saffron, Cider And Leeks
20m prep 30m cook 50m ready
Monkfish tails and mussels are simmered in a saffron, cider, and leek sauce for a flavorful seafood stew. This dish is ready in under an hour and serves four.
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Ingredients
- 59.1 ml olive oil
- 4 monkfish tails
- 1 onion finely chopped
- 2 leeks cleaned and chopped
- 4 clove garlic finely chopped
- 2.46 ml saffron
- 2.46 ml paprika
- 250 g tomatoes peeled, deseeded and chopped
- 350 ml dry cider
- 300 ml fish stock
- 400 g fresh mussels cleaned and de-bearded
- 29.6 ml chives finely chopped
- sea salt
- freshly ground black pepper
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 11 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 325 mg
- Iron: 4.2 mg
- Magnesium: 70.9 mg
- Phosphorus: 339 mg
- Potassium: 1066 mg
- Zinc: 2.08 mg
Let's Cook
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Step 1.
Heat the olive oil in a large, heavy saucepan over low-medium heat. Add the monkfish tails and sear for 1–2 minutes on each side until lightly browned. Remove the monkfish from the pan and set aside.
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Step 2.
In the same pan, add the chopped onion, leeks, garlic, saffron, and paprika. Cook for 2–3 minutes, stirring frequently, until the vegetables have softened.
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Step 3.
Add the chopped tomatoes, dry cider, and fish stock to the pan. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until the sauce has thickened slightly.
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Step 4.
While the sauce simmers, clean the mussels: scrub them under cold running water and remove any beards. Discard any mussels that are open and do not close when tapped.
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Step 5.
Add the cleaned mussels and the reserved monkfish tails to the pan. Cover with a lid and cook for 5 minutes, until the mussels have opened. Discard any mussels that remain closed.
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Step 6.
Season the dish with salt and freshly ground black pepper to taste. Sprinkle with chopped chives and serve immediately.
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