Name: Monkfish Risotto with Saffron And Vegetables
Ingredients: 6 sm Fill monkfish; Rice; for measurements; ; see packet; 1 Sachet of saffron; 2 tb Butter; 1 Fish stock cube; Marinated oil; or olive oil for; ; frying; Sea salt; a sprinkle; Pepper; a sprinkle

Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

CATEGORY	CUISINE	TAG	YIELD
Seafood		Aldo &, Friends	1	servings

INGREDIENTS

6	sm	Fill monkfish
		Rice; for measurements
		; see packet
1		Sachet of saffron
2	tb	Butter
1		Fish stock cube
		Marinated oil; or olive oil for
		; frying
		Sea salt; a sprinkle
		Pepper; a sprinkle

INSTRUCTIONS

Boil rice according to packet instructions, add the fish stock and saffron.
Add the butter when ready.
Place the fish pieces onto a griddle and cook on hob on both sides for
about 10 minutes.
Sprinkle sea salt and pepper on the fish and drizzle some of the marinated
oil, or just olive oil.
Mix the rice and the fish to make a risotto.
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