Monkfish Osso Buco with Saffron Gremolata

⏱ 75 min · Serves 4

All the soul of a Milanese osso buco, but built on thick, bone-in monkfish tail steaks that braise to a sweet, meaty tenderness in white wine, fennel and tomato. A bright saffron gremolata cracked over the top at the last second lifts the whole thing into something worth lighting candles for.

Per serving: 520 kcal · 48.0g protein · 18.0g carbs · 25.0g fat

Ingredients

• 4 bone-in monkfish tail steaks, 250g each, membrane trimmed
• Sea salt and freshly ground black pepper
• 3 tbsp plain flour, for dusting
• 3 tbsp olive oil
• 30g unsalted butter
• 1 small onion, finely diced
• 1 fennel bulb, finely diced (fronds reserved)
• 1 carrot, finely diced
• 2 celery sticks, finely diced
• 3 garlic cloves, sliced
• 2 anchovy fillets in oil
• 1 tbsp tomato purée
• 175ml dry white wine
• 200g chopped tomatoes
• 300ml good fish stock
• 2 strips pared orange zest
• 1 bay leaf
• 1 sprig thyme
• Large pinch saffron threads (about 20)
• Zest of 1 lemon, finely grated
• 1 small garlic clove, grated
• 3 tbsp flat-leaf parsley, finely chopped
• 1 tbsp warm water (for saffron)
• Soft polenta or gremolata mash, to serve

Method

1. Steep the saffron threads in 1 tbsp warm water and set aside to bloom while you cook.
2. Pat the monkfish steaks very dry, season well and dust lightly with flour, shaking off the excess.
3. Heat 2 tbsp olive oil in a wide casserole over medium-high heat. Sear the steaks 2 minutes each side until golden, then lift onto a plate. They should still be raw inside.
4. Lower the heat, add the remaining oil and the butter, then the onion, fennel, carrot and celery. Sweat gently with a pinch of salt for 12–15 minutes until soft and sweet but not coloured.
5. Add the sliced garlic and anchovies, stirring until the anchovies melt, then the tomato purée. Cook 2 minutes.
6. Pour in the wine, scrape the base and let it bubble down by half. Add the tomatoes, stock, orange zest, bay and thyme. Simmer 10 minutes until slightly thickened.
7. Nestle the monkfish steaks back in, spooning sauce over them. Cover and cook at a bare simmer for 12–14 minutes, basting once, until the fish flakes from the bone. Do not let it boil.
8. Meanwhile make the gremolata: mix the bloomed saffron and its liquid with the lemon zest, grated garlic and parsley. Season with a small pinch of salt.
9. Lift the fish out and keep warm. If the sauce is loose, boil hard for 2–3 minutes to concentrate; taste and adjust salt, pepper and a squeeze of lemon.
10. Spoon soft polenta into warm bowls, sit a monkfish steak on top, ladle over the sauce, and scatter generously with saffron gremolata and reserved fennel fronds.