Monkfish with Saffron & Capers

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 681.1
  • Total Fat: 24.8 g
  • Cholesterol: 49.3 mg
  • Sodium: 396.0 mg
  • Total Carbs: 75.6 g
  • Dietary Fiber: 7.3 g
  • Protein: 28.7 g

View full nutritional breakdown of Monkfish with Saffron & Capers calories by ingredient
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Poached monkfish in a cream and saffron reduction for a very sophisticated pasta sauce! Poached monkfish in a cream and saffron reduction for a very sophisticated pasta sauce!
Number of Servings: 2


    For Saffron Sauce;
    2 tbsp lurpak lighter (or similiar)
    0.5 cup of shallots, sliced
    150ml white wine
    350ml litre fish stock
    large pinch of saffron
    0.5 cup cream
    0.25 tsp salt
    0.5 tsp splenda blend
    juice of 1 lemon

    For the Dish;
    150g monkfish tail, cut into pieces
    2 tbsp small capers
    1 tbsp chopped basil
    180g (dried weight) spaghetti (wholewheat)
    1 large tomato, chopped small


1. For the saffron sauce: melt half the lurpak/half fat butter in a pan and gently fry the shallots for 3-4 minutes, until semi-soft. Pour in the wine, turn up the heat and reduce by two-thirds.

2. Add the fish stock and reduce by another two-thirds, skimming off any scum that rises to the surface. Keep the sides of the pan clean or the sauce will go brown. Add the cream and saffron and reduce to half the volume. Remove from the heat.

3. Pour the sauce into a blender and season with the salt, sugar and lemon juice. Add the remaining lurpak/half fat butter and blend for a minute. Pass through a fine sieve.

4. For the dish: bring the sauce to a simmer over a low heat. Season the monkfish pieces and poach in the sauce until cooked through, about 6-8 minutes.

5. Stir in the capers and basil. Serve with the cooked spaghetti, sprinkled with the chopped tomatoes.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEEKYCHOOK.

TAGS:  Fish | Dinner | Fish Dinner |

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