3 shallots, minced
1 Tablespoon unsalted butter
3/4 pound tomatoes, peeled, seeded and diced
2/3 cup heavy cream
1/3 cup dry vermouth
1/4 teaspoon saffron threads, crumbled
1-1/2 pounds monkfish fillets, membrane discarded and the fillets
cut crosswise into 3/4 inch thick slices
1 Tablespoon minced fresh parsley leaves
In a large skillet, cook the shallots in the butter over mod-low heat, stirring until the are softened, add the tomatoes and salt and pepper to taste and cook the mixture over moderately high heat, stirring for 3-5 minutes or until most of the liquid from the tomatoes is evaporated.. Stir in the cream, the vermouth and the saffron and bring to a boil. Add the monkfish and cook it over moderate heat turning it once for 6-8 minutes or until cooked through. Transfer the monkfish with a slotted spoon to a platter and keep it warm, covered. Boil the sauce, stirring occasionally until it is thick enough to coat the spoon and add salt and pepper to taste. Pour off any liquid from platter that may dilute the sauce and spoon some of the sauce over the monkfish and sprinkle the monkfish with the parsley. Serve the remaining sauce separately.
Yield: Serves 4