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 clove garlic cloves
• 1 fennel bulb
• 3 tbsp olive oil
• 20 g fresh flat-leaf parsley

Method

1. 1

   Steep the saffron in 4 tablespoons of warm water. Cut the monkfish into 3 cm chunks and season.

2. 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. 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. 4

   Cook the fettuccine in salted boiling water until al dente.

5. 5

   Add the monkfish to the sauce and simmer gently for 5–6 minutes until just cooked through.

6. 6

   Drain the pasta and toss through the sauce. Scatter with parsley and serve with crusty bread.