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1kg monkfish fillets, cut into 10cm pieces
2 shallots, finely chopped
2 tomatoes, chopped
5 tbsp butter
2 tsp fresh parsley, chopped
0.5 g saffron
1 glas white wine
1dl double cream
salt and pepper to season
1. Sweat the shallots in 2 tbsp of butter. Add the chopped tomatoes, parsley, saffron, salt, pepper and white wine. Let simmer for 2 minutes. Add the monkfish and cook for 6 - 7 minutes and then remove with a slotted spoon. Keep warm under some aluminium foil.
2. Add the cream to the pan and bring to a boil. Allow the sauce to thicken slightly and then remove the pan from the heat and stir in the remaining butter. Salt and pepper to taste.
3. Pour the sauce over the monkfish and serve with some rice and salat.