Step 1

Season the monkfish with salt and pepper totaste.

Step 2

Heat 2 tablespoons of the olive oil in alarge cast-iron casserole cooker. Add the fish to the casserole over moderateheat, turn the fish, until light golden (3 minutes). Transfer the monkfish to aplate using a slotted spoon.

Step 3

Cook the shallots in the casserole forapproximately 2 minutes or until softened. Stir occasionally.

Step 4

Add the carrots and cook for 5 more minutes,while stirring. Add the thyme, saffron and wine. Cook for 1 minute untilreduced by half.

Step 5

Add 1 cup of water along with the monkfish.Bring just to a simmer, cover and cook over low heat until the vegetables aretender and the fish is cooked through (15 minutes).

Step 6

Spoon the stew into shallow bowls. Garnishwith basil and serve with mashed potatoes!