Mitzismezze · Recipes

Saffron Monkfish and Rice

An absolutely delicious dinner which reminds me of the Anglo-Indian breakfast dish kedrigree. I made double the recipe and it was even better reheated the next day with a poached egg on top.


200g monkfish fillet, cubed

2 tbsps. of olive oil plus extra for drizzling

1 tbsps. of sumac

1 tbsp. of butter

1 tsp. of cumin seeds

1 onion, sliced

½ tsp. of ground turmeric

Pinch of saffron threads

150 of basmati or long grain rice, rinsed

200ml of warm fish stock

2 tbsps. of chopped fresh parsley

Salt and freshly ground white pepper


Put the monkfish in a bowl, drizzle with oil, sprinkle with the sumac and toss gently to coat. Melt the butter in a frying pan, add the monkfish and cook, turning frequently for 3-4 minutes. Remove from the heat, set aside and keep warm. Dry-fry the cumin seeds in a saucepan for a few minutes until they release their aroma. Add the olive oil and when it is hot add the onion. Cook over low heat, stirring occasionally for 5 minutes until softened but not browned. Stir in the turmeric, saffron and the rice and cook for 20-25 minutes until the rice is tender and the liquid has been absorbed. Stir in the parsley and season well with salt and white pepper. Transfer to a warm serving dish, top with the monkfish and serve immediately.

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