Fish and Seafood Recipes - Tangy Monkfish with Saffron Rice

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 1 bunch of spring onions (scallions), chopped

• 225 g/8 oz/1 cup long-grain rice

• 600 ml/2 1/2 cups hot fish or chicken stock

• 2.5 ml/1/2 tsp saffron powder

• 100 g/4 oz/1 cup chopped green beans

• 450 g/1 lb monkfish, cut into bite­sized pieces

• 300 ml/1 1/4cups milk

• 2 limes

• Salt and freshly ground black pepper

• 30 ml/2 tbsp corn flour (cornstarch)

• 300 ml/1 1/4cups single (light) cream

• Watercress sprigs

---

Method:

1. Melt 15 g/1 tbsp of the butter in a saucepan. Add the spring onions and fry (sauté) for 2 minutes, stirring.

2. Add the rice and cook for a further 1 minute, stirring. Add the stock and saffron.

3. Bring to the boil and simmer for about 10 minutes or until the rice is tender, adding the beans half­way through cooking. Drain off any excess stock.

4. Press the rice into a lightly greased ring mould (mold), press down well, cover with foil and keep warm.

5. Meanwhile, cook the fish in the milk for 5-10 minutes until just tender. Drain off the milk into a clean saucepan.

6. Grate the rind and squeeze the juice of 1 of the limes. Blend the corn flour with a little water. Stir into the milk and add the cream.

7. Bring to the boil and simmer for 1 minute. Stir in the remaining butter in small flakes, stirring until melted.

8. Stir in the lime rind and juice and season lightly. Fold in the fish. Turn the rice ring out on to a serving dish.

9. Pile the fish into the centre. Cut the remaining lime in wedges and use to garnish the ring with the sprigs of watercress.