Monkfish in Saffron Broth over Baby Spinach and Red Potatoes

Photo: JeaneA

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 12%
  • Fat: 1.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.5g
  • Carbohydrate: 11.2g
  • Fiber: 2.4g
  • Cholesterol: 28mg
  • Iron: 1.4mg
  • Sodium: 492mg
  • Calcium: 29mg


  • 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


  1. Place 1/2 cup spinach into each of 6 bowls; set aside.
  2. Steam potatoes, covered, 10 minutes or until tender. Place 8 potato quarters into each bowl.
  3. 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.
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