Monkfish with Saffron Sauce Ragout

1. cut the dorsal and caudal fin of the monkfish into small pieces with scissors. Peel off the white and dark skin, use a kitchen knife to cut the belly flaps into small pieces up to the fillets running along the side of the backbone. Cut off the skin layers generously from the backbone to the white fillet meat. Leave the fish to cool with the lid closed (photos A, B and C).

For the shrimp stock, clean and coarsely chop the carrot, fennel and celery, and chop the shallots. Break off the heads from the crab tails, breaking the tails out of the shells. Keep shells and heads. Set shrimp tails aside to cool with lid closed and cook as a snack (see recipe on page 58).

3. heat oil for shrimp stock in a high frying pan, roast shrimp heads and shells in it at high temperature.

Add prepared culinary herbs, crab butter, vegetables and paradeis pulp and sauté briefly. Extinguish with vermouth, add lobster stock and 250 ml water. Bring to a boil, reduce temperature and simmer uncovered for 20 minutes. Pour stock through a fine sieve into another saucepan, boil uncovered to 450 ml.

In the meantime, for the vegetable ragout, clean the peppers, celery, shallots, fennel and zucchini and dice them separately very finely. Chop the candied orange peel. Mix saffron threads with vermouth.

Clean garlic and divide into the individual small cloves.

5. season monkfish with salt, season with pepper and cook in a gro

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