Fisherman’s pot with sweet spices

Ingredients

• 800 g monkfish (keep the bones)
• 1 green cabbage
• 2 carrots
• 4 turnips

• fine salt and Espelette pepper

The broth with sweet spices

• 1/2 fennel bulb
• 2 stalks of celery
• 1 onion
• 1 clove of garlic
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek
• 1 teaspoon(s) of tomato paste
• 10 cl of white wine
• 1.5 liters of chicken stock
• 1 bay leaf
• 1 pinch of saffron
• 1 untreated lemon

• olive oil

Preparation

1. Prepare the broth. Cut the fennel bulb, celery and onion into pieces.

2. Cut the garlic clove in half and degerm it.

3. Pour a dash of oil into a pot, add the onion, fennel, celery and garlic, then brown them until lightly browned over medium heat.

4. Add the cumin and fenugreek, then the tomato paste. Mix. Deglaze with white wine and let reduce for a few minutes, then pour in the chicken stock. Leave to cook for 5 minutes.

5. Filter with a fine strainer.

6. Return to the pot with the bay leaf and saffron. Zest a little lemon.

7. Wash and shred the cabbage. Peel the carrots and turnips. Cut the carrots into sticks and the turnips into thin quarters. Cut some cabbage leaves. Add the vegetables to the broth.

8. Cut the monkfish into pieces, season them with salt and Espelette pepper. Lower the heat under the pot and add the monkfish pieces.

9. Cook over very low heat for 10 minutes.

10. Remove the vegetables and fish using a slotted spoon and place them delicately in deep plates. Pour the sweet spiced broth over the top.