Monkfish in Saffron Broth over Baby Spinach and Red Potatoes

Ingredients

• 2 ounces baby spinach fresh
• 0.3 teaspoon pepper black freshly ground
• 1 cup cherry tomatoes quartered ( 16 medium)
• 1 cup cooking wine dry white
• 4 cups less-sodium chicken broth fat-free
• 1  garlic clove minced
• 0.3 cup green onions thinly sliced ( 4)
• 1.5 pounds monkfish fillet boneless skinless cut into 2-inch pieces
• 12 small potatoes red quartered
• 0.3 teaspoon saffron threads 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Place 1/2 cup spinach into each of 6 bowls; set aside.
2. Steam potatoes, covered, 10 minutes or until tender.
3. Place 8 potato quarters into each bowl.
4. Combine tomatoes, broth, wine, onions, and garlic in a large nonstick skillet over medium-high heat. Bring to a boil, and cook until reduced to 3 cups (about 25 minutes).
5. Add salt, pepper, and saffron to pan; cook 2 minutes. Reduce heat to medium; arrange fish pieces in a single layer in pan. Cover and cook 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Divide fish evenly among bowls; spoon 1/2 cup broth mixture over each serving.