Monkfish & Saffron Tomato Fettuccine
Ingredients
- 600 g monkfish tail fillets
- 400 g dried fettuccine
- 400 g tinned cherry tomatoes
- 1 tsp saffron strands
- 150 ml dry white wine
- 3 garlic cloves
- 1 fennel bulb
- 3 tbsp olive oil
- 20 g fresh flat-leaf parsley
Nutrition (per serving)
- Calories
- 639 kcal
- Protein
- 36.6 g
- Carbohydrate
- 78.7 g
- of which sugars
- 9.5 g
- Fat
- 14.3 g
- of which saturates
- 2.3 g
- Fibre
- 6.2 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Steep the saffron in 4 tablespoons of warm water. Cut the monkfish into 3 cm chunks and season.
- 2
Thinly slice the fennel. Heat the olive oil in a wide pan and soften the fennel and garlic over a medium heat for 8 minutes.
- 3
Add the wine and saffron water and simmer for 2 minutes. Add the tinned tomatoes and cook for 10 minutes until the sauce thickens.
- 4
Cook the fettuccine in salted boiling water until al dente.
- 5
Add the monkfish to the sauce and simmer gently for 5–6 minutes until just cooked through.
- 6
Drain the pasta and toss through the sauce. Scatter with parsley and serve with crusty bread.
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