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Saffron Stew

Monkfish has a mild, sweet flavor, similar to lobster, and it's firm flesh holds up well to soups and stews. It's also local to Cape Cod, and a sustainable seafood choice, due to it's abundance in our local waters. 

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Serves: 4-6

Time to prepare: 45 minutes



2 lbs Monkfish loins

3 carrots, sliced into 1/2" thick rounds

3 shallots, sliced thinly

2-3 sprigs fresh thyme

Pinch of Saffron threads

4 tbsp olive oil

3/4 cup dry white wine (use a wine you'd gladly drink)

4 cups chicken broth

1 tsp preserved lemon paste (optional - we carry this in our market!)

Salt and Pepper to taste

Basil leaves to garnish



Prepare the monkfish. Remove any grey thin membrane from the outer part of the loin, then salt and pepper both sides of the loin, and slice into 1” thick medallions. Heat about 2 tbsp olive oil in a sauté pan or dutch oven, and add Monkfish medallions. Cook over medium- high heat, about 3-4 mins on each side, until lightly browned and cooked throughout, then remove from pan and set aside.


Add the remaining olive oil, and continuing over medium-high heat, add shallots, carrots, thyme, saffron and salt/pepper, and sauté for about 5 minutes. Add white wine and cook, stirring for about a minute, then add chicken broth and preserved lemon. Allow broth to simmer for 15-20 minutes, until carrots are tender and broth is slightly reduced.


Add Monkfish to broth and remove from heat. Allow to sit for about 5 minutes for fish to soak up flavors, then ladel into bowls, garnish with basil leaves, and enjoy. 

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