Monkfish Stew With Saffron Broth Recipe

Ingredients

1/4 cup extra-virgin olive oil

1 1/2 pound monkfish fillet, trimmed and sliced crosswise 1 inch thick

Kosher salt

Pepper

2 shallots, thinly sliced

2 carrots, sliced into 1/2-inch rounds

1 teaspoon fresh thyme leaves

Pinch of saffron threads

1/3 cup dry white wine

Basil leaves, for garnish

Steamed or mashed potatoes, for serving