Monkfish with saffron and honey
Monkfish with honey and saffron Photograph: Emma Jervis
- Serves: 4
- Cooking Time: 60 mins
- Course: Main Course
- Cuisine: African
- 3 tbsp olive oil
- 2 large onion, finely sliced
- ½ tsp ground cinnamon
- ¼ tsp dried chilli flakes
- 175ml fish or shellfish stock
- 4 tbsp vinegar
- 4 tbsp runny honey
- 75g raisins, plumped up in hot water
- 700g monkfish tails
- 100g pine nuts, toasted
- Bunch of coriander, roughly chopped
This recipe is adapted from one by the amazing food writer Diane Henry. You will find it’s still a treat without the addition of the pine nuts if you don’t have them to hand.
1. Heat the olive oil in a frying pan, add the onions and cook on a medium heat until they soften and start to release their juices. Add the cinnamon and chilli flakes and cook for a couple more minutes. Pour on the stock and add the vinegar and honey. Drain the raisins and add to the mixture and mix well. Season, add in half the coriander. Bring to a simmer for 10 minutes.
2. Heat another pan until nearly smoking. Season the fish and sear it on each side. Remove the fish and place on top of the onion mixture, spooning some of the juices over it. Cover the pan and cook on a very low heat for about eight minutes, or until the fish is cooked through. Scatter with the rest of the coriander and the pine nuts.