Monkfish soup recipe

Monkfish Soup Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Monkfish soup recipe is a delightful and flavorful dish that is perfect for seafood lovers. Made with tender monkfish fillets, fresh vegetables, and aromatic herbs, this soup is both hearty and comforting. The combination of the delicate fish with the rich broth creates a satisfying and nourishing meal. With its simple preparation and exquisite taste, this recipe is sure to impress your family and friends.

Keywords: Monkfish, soup, recipe, seafood, flavorful.

Monkfish soup recipe details

Monkfish soup recipe, recipe Rating: 4.5
Number of votes:99Ingredients
1. Monk fish cut into chunks (500gms)
2. olive oil (3tbsp)
3. water (2l)
4. dry white wine (250ml)
5. bay leaf (1)
6. orange zest (2long sprigs)
7. fresh thymes (2sprigs)
8. fresh parsley (3sprigs)
9. peeled and coarsely chopped tomatoes (3large)
10. potatoes cut into cubes (3med.)
11. hot paprika (1/4tsp)
12. diced celery (3stalks)
13. thinly sliced leek, including tender green tops (1)
14. finely chopped onion (1)
15. finely chopped garlic (3cloves)
16. saffron threads (1/2tsp)
17. salt (to taste)
18. fresh ground pepper (to taste)

Method of preparation
1. Take a metal kitchen spoon; put the saffron threads and a pinch of salt in it. Hold the spoon over the heat for few seconds and then crush the threads into powder. Keep it aside.

2. Take a large pot, place it over medium heat and then warm the oil. Saute garlic, celery, leek and paprika in the oil and stirring it continuously for about 2 to 3 minutes.

3. Add potatoes, tomatoes, thyme, parsley, bay leaf and orange zest in the pot and cook them for 5 minutes by stirring it occasionally. Add the crushed saffron, wine, water, salt and pepper to taste.

4. Cover the pot and keep it to simmer for about 15 minutes. Now add the fish to the pot and keep it to simmer for 10 to 15 minutes more. If necessary add more water to keep the fish covered.

5. Discard the bay leaf and adjust the seasoning according to taste. Serve the soup in warm bowls with crusty bread of your choice.

Number of servings – 4