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Le Chaudron recipe
Lotte au safran et tomates
Monkfish with saffron and tomatoes
⏱ 40 minServes 4Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1.2 kg (2.6 lb)skinless monkfish fillet
6tomatoes, peeled and chopped
3yellow onions, thinly sliced
5 clovesgarlic, crushed
1packet of saffron threads0.2 g
200 ml (¾ cup)dry white wine
200 ml (¾ cup)thick crème fraîche
4 tbspextra-virgin olive oil
- 1.2 kg (2.6 lb) skinless monkfish fillet
- 6 tomatoes, peeled and chopped
- 3 yellow onions, thinly sliced
- 5 cloves garlic, crushed
- 1 packet of saffron threads 0.2 g
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) thick crème fraîche
- 4 tbsp extra-virgin olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Steep the saffron threads in 4 tablespoons of hot water for 15 minutes.
- Cut the monkfish into thick 4 cm (1½ in) medallions and season generously.
- Heat the olive oil in the sauté pan and sear the medallions for 3 minutes per side until golden.
- Set the fish aside and cook the sliced onions in the pan for 8 minutes until translucent.
- Add the crushed garlic, tomatoes and saffron and cook for 10 minutes to reduce.
- Pour in the white wine and reduce over high heat for 5 minutes.
- Return the monkfish to the sauce with the cream and cook over low heat for 8 more minutes.
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