Frank's Recipes! Monkfish in Yogurt

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Monkfish in Yogurt

225 g natural yogurt
1 tablespoon cornflour
2 tablespoons milk
10 strands saffron
1 teaspoon salt
1 teaspoon cayenne pepper
300 ml double cream
1 large bulb fennel; trimmed and sliced
1 large onion; sliced
700 g monkfish; filleted
fresh fennel leaves; chopped
sprigs fennel or dill; to garnish

Yield: 4 servings

Pour the yogurt into a large heavy-based saucepan. Mix the cornflour with the milk in a cup until smooth. Mix into the yogurt.

Set the pan over a medium heat and bring the yogurt mixture to the boil. Heat for about 2 minutes, stirring continuously to prevent lumps forming. Add the saffron, salt and cayenne pepper then stir in the double cream. Add the sliced fennel and onion to the pan. Bring to the boil again, cover with the lid and simmer over a low heat for 10 minutes.

Cut the monkfish into fairly large pieces about 4-5 cm thick. Add to the onion mixture in the saucepan and simmer for a further 10-15 minutes until the fish is cooked.

Finally stir in the chopped fennel leaves. Transfer to a serving dish. Garnish with a sprig of fennel.