Monkfish Stew with Saffron Broth
The recipe was well intended, but I have serious doubts about whether anyone at Food and Wine actually tested it as written. First brown the monkfish medallions in olive oil for 3 minutes over moderate heat. Remove to plate to rest. Then you sweat shallots and carrots (I also added garlic and celery because my carrots were very small) in the olive oil. Next add fresh thyme and a pinch of saffron (I also added a crushed chile de arbol), followed by 1/3 cup white wine, which you are to reduce by half. Then add 1/2 c. water and the monkfish (and any juices released while resting) and simmer for 15 minutes. That would have led to extremely overcooked monkfish, so it got simmered for 6 minutes. I cooked potatoes and peas separately in the microwave and added them at the end, which worked fine. There was not a lot of broth at the end, as compared to the picture in the recipe at the other end of the link.
This was tasty, but needs tinkering.
