SEA WHAT’S COOKIN’ ~
Monk With Tomato Saffron Sauce
2 Tablespoons of Oil
1 Pound of Monk
1 Sliced Shallot
1 Teaspoon tomato paste
Salt and Pepper to taste
Pinch of Saffron
1/2 cup of White Wine
1 Bay Leaf
3 Sprigs of Thyme
1 Cup of Sliced Cherry Tomatoes
1/2 cup of Heavy Cream