Monkfish Stew with Saffron Broth and Wild Mushrooms

Recipe adapted from Emeril Lagasse, Food Network. Serves 4.

Easy to prepare and good for you!  If you happen to have lobster stock in the freezer from a previous share recipe, go ahead and use it in place of the fish stock. 

Ingredients

2 cups fish stock

1 tsp saffron threads

18 oz. monkfish, cut into 2-inch pieces

Essence, recipe follows

2 tbsp olive oil

1 cup assorted wild mushrooms, stemmed and sliced

2 tbsp chopped tomatoes

2 tbsp chopped fresh basil

1/4 cup chopped green onions

1 tsp minced garlic

1 cup cleaned spinach leaves

Salt and pepper

Method

1. Combine the stock and saffron and let sit for 15 minutes to allow the saffron to infuse. Meanwhile, season the monkfish with Essence.
2. Heat oil in a large skillet over high heat. Add monkfish and saute for 1 minute. Add the mushrooms, tomatoes, basil, green onions, garlic, and spinach and saute for another minute.
3. Pour in the stock and simmer for 4-5 minutes. Season with salt pepper and transfer a serving plate.

Emeril’s “Essence” 

(makes about 2/3 cup)

2-1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp dried leaf oregano

1 tbsp dried thyme

Combine all ingredients thoroughly and store in an airtight jar.