Monkfish Stew

Peel potatoes if desired; cut potatoes and carrots into finger-size sticks. Set aside.

Remove any membrane from fish; cut into 1-inch (2.5 cm) cubes.

Sprinkle with half each of the salt and pepper.

In large nonstick skillet, heat oil over medium-high heat; cook fish for 4 minutes or until opaque and barely flakes when tested with fork.

Transfer to plate.

Add potatoes, carrots, onions, garlic, thyme, bay leaf and remaining salt and pepper to skillet; cook over medium heat, stirring often, for 4 minutes.

Stir in stock, wine and saffron; bring to boil.

Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until vegetables are almost tender.

Stir in tomatoes; simmer, uncovered, for about 15 minutes or just until vegetables are tender.

Return fish to pan; cook for about 2 minutes or until steaming.

Discard bay leaf.

Serve sprinkled with parsley.