Pasta with creamy monkfish and saffron sauce

Fish are surely one of the finest, lightest and tastiest elements of our diet, contributing both starters and main courses, and offering a blend of aromas, colours and flavours which is truly unique, capable of impressing even the most refined of palates, especially on those special occasions when you really want to impress your guests. Today we have a very interesting proposal for an impressive dinner party, a really creamy main course, using just a piece of monkfish or, as a substitute, maybe a grouper or swordfish. To these splendours of the sea we add some delicate saffron that simply emphasises the deliciousness of the creamy, fishy sauce – it’s an ingredient that is always appreciated by those who love delicate flavours. Now, are you ready to win over even the children amongst your visitors with your scrumptious fish sauce?


20 minutes Total time
15 minutes Active time
Serves 3 persons
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Finely chop the onion, then fry in a pan with a trickle of oil. Add some white wine, reduce, and cook until the onions are soft. In a separate pan, heat the cream. Dissolve the saffron in the cream and then pour the cream onto the onion. Cut the monkfish into cubes and add to the creamy saffron mixture. Cook until the fish is done, taking care not to thicken the sauce too much, which must remain creamy. If necessary, add a ladle of the cooking water from the pasta - which you have in the meantime put on to cook. Then add the parsley and chives. Drain the pasta and then mix with the sauce on a low heat so that the pasta is able to absorb the sauce. Serve hot.

How can you recognize a fresh monkfish? Pay attention to the colour of the skin and flesh: the skin should be shiny and the flesh must be of a white to pinkish colour.
Monkfish, because of its unusual, gloomy appearance, is called ‘sea devil’ in the Veneto and Sicily.

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