Ingredients
Skinless monk fish fillets (1lb), potato (2), finely chopped fresh parsley (2tbsp), drained and chopped tomato (1can or 19oz), saffron threads (1/4tsp), dry white wine (3/4c), fish stock or vegetable stock (1 1/2c), bay leaf (1), dried thyme (1-1/2tsp), minced garlic (3cloves), chopped onion (2), olive oil (2tsp), pepper (1/4tsp), salt (1/2tsp).

Method of preparation:-
Peel potatoes and carrots and then cut them into finger-size sticks. Keep them aside. Take fish, remove any membrane from fish and then cut it into 1 inch cubes. Then sprinkle with half each of the salt and pepper. Take a large non stick frying pan, heat oil in it over medium-high heat. Cook the fish for about 4 minutes or until it gets opaque and barley flakes when it is tested with fork. Take a plate, place the fish in it. Now add potatoes, carrots, garlic, onion, bay leaf, thyme and remaining salt and pepper to the frying pan. Cook it over medium heat for about 4 minutes by stirring it often. Add wine, stock and saffron and then keep it to boil. Reduce the heat to low, cover the pan and then keep it to cook for about 20 minutes until the vegetables get tender. Add tomatoes, uncovered the pan and keep it to simmer for about 15 minutes. Now return the fish to the pan, keep it to cook for about 2 minutes or until it gets steaming. Discard the bay leaf. Sprinkle it with parsley and then serve it.

Number of servings – 4