Monkfish loins with saffron sauce

Ingredients:
• 1.5 kg of anglerfish (loins)
• salt and pepper q. b.
• 4 tablespoons olive oil
• 3 garlic cloves
• 1 small onion
• 1 teaspoon saffron
• 1 tablespoon bitter orange liqueur (Cointreau)
• 3 tablespoons cream

Preparation:
Step 1
Thoroughly wash the monkfish loins. Dry them and season with salt and pepper.
In a large frying pan, heat the olive oil and add the garlic and chopped onion.
Stir well without letting it burn.

Step 2
Add the monkfish loins and saffron. Cover well and simmer slowly. Stir 2 to 3 times the sauce, so that it is a uniform color.
Add the liquor and the cream. Bring to a boil.

Step 3
Transfer the fish to a deep dish and accompany with a paste to your liking and a tomato salad.