Meals and Courses

Spaghetti with Monkfish, Mussels and Fennel

cook 20 mins
Tags: Quick eats
  • 3 tablespoons boiling water
  • 1/2 teaspoon saffron threads
  • 15 g (1 1/2 oz) butter
  • 1 fennel bulb, sliced
  • 50 ml (2 fl oz) dry white wine
  • 450 g (14 1/2 oz) mussels, debearded and cleaned
  • 150 g (5 oz) crème fraîche
  • 1 tablespoon olive oil
  • 300 g (10 oz) monkfish fillet, boned and cut into 1.5 cm (3/4 inch) thick slices
  • 400 g (13 oz) spaghetti
  • salt and pepper
  • chopped tarragon leaves, to garnish
  • Pour the measurement water over the saffron in a heatproof bowl and leave to infuse.
  • Heat the butter in a large saucepan, add the fennel and cook over a medium heat for 5 minutes until softened. Pour over the wine and saffron with the soaking liquid and add the mussels. Cover with a lid and cook for 5 minutes until the mussels have opened. Discard any that remain closed. Stir through the crème fraîche and season.
  • Meanwhile, heat the oil in a nonstick frying pan, add the monkfish and cook over a high heat for 3 minutes on each side or until just cooked through. Carefully stir the monkfish into the mussel sauce.
  • While the mussel sauce is cooking, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water. Stir through the mussel sauce, adding a little cooking water if needed, and season.
  • Spoon into serving bowls and serve sprinkled with the tarragon.
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