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North African fish stew
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
6 h. 30 min.
Preparation
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Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 4 cups Monkfish tail (cut into chunks)
- 1 medium Zucchini (sliced)
- 1 cup frozen peas (thawed)
- 2 cups Runner bean (trimmed)
- 1 Tbsp Saffron
- 2 cups fish stock
- salt
- peppers
Preparation steps
1.
Coat the monkfish in the olive oil and season generously.
2.
Heat a large frying pan over a moderate heat until hot and seal the monkfish until lightly coloured all over before moving to a slow cooker.
3.
Reduce the heat a little and add the peas, courgette and runner beans to the pan.
4.
Spoon the vegetables into the slow cooker and cover with the stock and saffron threads.
5.
Cover with a lid and cook on a medium setting for 6 hours until the fish is cooked and firm yet springy to the touch.
6.
Adjust the seasoning to taste before spooning into a wok for presentation.
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