Monkfish soup with vegetables and bread
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 23 tags
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Recipe characteristics
Soup
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Monkfish skinned boneless tail meat 500 g
- Fish stock prepared, low-salt 1400 g
- Onion 180 g
- Carrot peeled 200 g
- Leek trimmed white and tender green parts 300 g
- Bread day-old 100 g
- Tomato grated 150 g
- Extra virgin olive oil 25 g vegetables and 15 g fish 40 g
- Parsley leaves 5 g
- Bay leaf 1 leaf; remove 0.2 g
- Sweet paprika 3 g
- Black pepper 0.5 g
- Salt depending on stock 1 g
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Method
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Chop the onion, carrots and thoroughly washed leeks. Soften in a saucepan with 25 g of oil over medium-low heat for 12–15 minutes, stirring.
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Add the torn bread and stir for a minute. Remove briefly from the heat, add the paprika, then immediately add the grated tomato to prevent scorching.
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Pour in the fish stock and add the bay leaf and salt. Simmer gently for 20 minutes. Remove the bay leaf and blend the soup with a stick blender off the heat.
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Cut the monkfish into 2 cm cubes and add the pepper. Heat the remaining 15 g of oil in a frying pan and cook the fish for 2 minutes. Add it and its juices to the soup and simmer gently for another 3–4 minutes until opaque and 63°C in the centre.
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Divide the soup between four deep plates and add the chopped parsley.
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