Monkfish and Clam Skillet with Gentle Saffron Broth, Golden Artichokes, and Creamy Lemon Rice

Instructions

1. 1

   Season the monkfish medallions with 2 g salt and black pepper. Keep the cleaned clams in a bowl of cold water until ready to use.

2. 2

   Heat 15 ml (1 tbsp) olive oil in a wide skillet or shallow pot over medium-high heat. Brown the artichoke hearts for 4 to 5 minutes, stirring, until nicely golden. Add half of the minced garlic, cook for 30 seconds, and transfer the artichokes to a plate.

3. 3

   In the same pot, add another 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter. Add half of the shallot and cook over medium heat for 2 minutes until translucent.

4. 4

   Add the short-grain rice and stir for 1 minute to lightly toast it. Pour in 480 ml (2 cups) hot fish stock gradually, stirring often for 16 to 18 minutes until creamy. Add the heavy cream, the zest of half the lemon, 15 ml (1 tbsp) lemon juice, and 2 g salt. Stir for 1 more minute, turn off the heat, and keep warm.

5. 5

   While the rice cooks, heat the remaining 15 ml (1 tbsp) olive oil in another large skillet over medium-high heat. Sear the monkfish for 2 minutes per side until golden outside but still juicy inside. Transfer to a plate.

6. 6

   Reduce to medium heat and add the remaining butter, the rest of the shallot, and the rest of the garlic to that skillet. Cook for 1 to 2 minutes until fragrant. Add the saffron threads and stir for 15 seconds.

7. 7

   Pour in the white wine and cook for 2 minutes so the alcohol evaporates. Add the remaining 270 ml (about 1 1/8 cups) hot fish stock and bring to a gentle simmer.

8. 8

   Add the clams, cover, and cook for 4 to 6 minutes until they open. Discard any that stay closed.

9. 9

   Return the monkfish and the golden artichokes to the skillet. Cook 2 minutes more over low heat so the flavors come together. Adjust with the remaining lemon juice if you want more brightness and check the salt.

10. 10

    Spoon the creamy rice onto each plate. Top with the monkfish, clams, and artichokes along with the saffron broth. Finish with the chopped fresh parsley.

11. 11

    If you want to hold everything warm before serving, you can keep the skillet covered in the oven at 200°F (95°C) for up to 10 minutes.