1 monkfish tail, cut in two, trimmed of grey membrane 1 carrot, peeled, minced 1 scallion, minced 1 stalk celery, minced 1/2 tbsp olive oil curry powder a pinch of saffron 3/4 cup white vermouth 1 1/4 cup chicken stock 2/3 cup heavy cream sea salt and cracked pepper In a large skillet heat the… Continue reading Creamy Curry Monkfish