Monkfish Stew with Saffron Broth
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 1/2 pound monkfish fillet, trimmed and sliced crosswise 1 inch thick
- Kosher salt
- Pepper
- 2 shallots, thinly sliced
- 2 carrots, sliced into 1/2-inch rounds
- 1 teaspoon fresh thyme leaves
- Pinch of saffron threads
- 1/3 cup dry white wine
- Basil leaves, for garnish
- Steamed or mashed potatoes, for serving
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