MONKFISH WITH SAFFRON SAUCE
Serves 4

2 shallots, minced
5 tbsp unsalted butter
2 ripe tomatoes, chopped
2 tsp chopped parsley
1/2 tsp saffron threads, crumbled
1/2 cup dry white wine
2 lbs monkfish fillets, cut into 1 inch pieces
1 cup heavy cream
Salt and pepper to taste

Cook the shallots in 2 tbsp butter in frying pan. Add tomatoes, parsley, saffron threads and white wine. Simmer for 1 minute. Add the monkfish and cook 6 to 7 minutes. Remove with slotted spoon and keep warm.

Add cream to the pan and bring to a boil. Allow to thicken slightly, then remove from the heat and stir in the remaining butter, cut in pieces. Season with salt and pepper and pour the sauce over the fish. Serve with white rice.

This delicious sauce can also be served over halibut or over broiled chicken breasts or veal. It has a bright color and delicious taste.