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MONKFISH GRATIN WITH SAFFRON

Preheat the oven to 425F.  Heat one third of the olive oil in a frying pan and cook the onions and garlic until softened, about 5 minutes.  Add the tomatoes, salt, and pepper, and cook until thickened, about 20 minutes, stirring frequently.  Transfer the tomato mixture to a blender or food processor and purŽe.  Stir in the saffron.  Heat the remaining oil in a skillet.  Dip the monkfish steaks in the milk, then in the flour.  Fry the fish until golden, turning occasionally, 5-10 minutes.  Transfer the fish to a greased shallow ovenproof dish.  Pour the sauce over the fish and sprinkle with the cheese.  Cook for 20-25 minutes, until the fish flakes easily when prodded with a fork.
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6 monkfish steaks
2 cups milk
1/3 cup flour
2 cups olive oil
2 lbs ripe tomatoes, seeded and quartered
3 onions, chopped
3 garlic cloves, chopped
1/2 tsp saffron
1/2 cup Swiss cheese, grated
salt, pepper
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15
mn
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50
mn
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Basque region
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Fish
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JuranŤon
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