Monkfish in Saffron Broth over Baby Spinach and Red Potatoes

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Often called "poor man's lobster" because of its similar succulent texture and sweet taste, monkfish lends itself to delicate stews and holds its shape well. Substitute halibut, if desired.
6 servings


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3 cups fresh baby spinach (about 2 ounces)
12 small red potatoes, quartered
1 cup quartered cherry tomatoes (about 16 medium)
4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
1/4 cup thinly sliced green onions (about 4)
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 1/2 pounds boneless, skinless monkfish fillets, cut into 2-inch pieces


Place 1/2 cup spinach into each of 6 bowls; set aside.

Steam potatoes, covered, 10 minutes or until tender. Place 8 potato quarters into each bowl.

Combine tomatoes, broth, wine, onions, and garlic in a large nonstick skillet over medium-high heat. Bring to a boil, and cook until reduced to 3 cups (about 25 minutes). Add salt, pepper, and saffron to pan; cook 2 minutes. Reduce heat to medium; arrange fish pieces in a single layer in pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Divide fish evenly among bowls; spoon 1/2 cup broth mixture over each serving.

Created date

December 2006

Nutritional Information

Calories 149
Caloriesfromfat 12 %
Fat 1.9 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 20.5 g
Carbohydrate 11.2 g
Fiber 2.4 g
Cholesterol 28 mg
Iron 1.4 mg
Sodium 492 mg
Calcium 29 mg