Provided by Pierre Franey
Categories dinner, quick, soups and stews, main course
Time 20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut the monkfish into 1-inch cubes.
- If sea scallops are used, cut them in half.
- Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
- Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
- Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 1478 milligrams, Sugar 4 grams, TransFat 0 grams
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