Nutrition Facts
4 servings
4
Recipe for Creamy Monkfish Soup
Here is a creamy, well-flavored soup where chunks of fish will replace the bread croutons. An original way to enjoy a fish soup!
Ingredients
250 monkfish fillet
1 leek white part
1 small fennel
1 Celery
2 shallots
1 garlic clove
1 thyme
1 of dill or wild fennel
20 fresh cream
1 pink berries
2 pinches mild curry
Directions
1
Peel and chop the garlic and shallots, the leek, the fennel, and the celery. Chop everything roughly. Pour some oil into a pot and quickly sauté. Add the fish stock, season with pepper, and let cook for 15 minutes. Add the cream, let it simmer for a moment longer, then pass it through a sieve and return it to the pot.
2
Cut the monkfish into cubes about a centimeter thick. Add them to the hot soup, add the mild curry, adjust the seasoning if necessary, and let it cook for 2 minutes. Serve in hot plates, sprinkle with some chanterelles, pink berries, and sprigs of wild fennel.
3
Tip: Make your fish stock in advance, freeze it in 20 cl portions, and you'll always have some on hand for your sauces.
4
To finish, this recipe is also published on my blog.
Ingredients
Ingredients
250 monkfish fillet
1 leek white part
1 small fennel
1 Celery
2 shallots
1 garlic clove
1 thyme
1 of dill or wild fennel
20 fresh cream
1 pink berries
2 pinches mild curry
Directions
Directions
1
Peel and chop the garlic and shallots, the leek, the fennel, and the celery. Chop everything roughly. Pour some oil into a pot and quickly sauté. Add the fish stock, season with pepper, and let cook for 15 minutes. Add the cream, let it simmer for a moment longer, then pass it through a sieve and return it to the pot.
2
Cut the monkfish into cubes about a centimeter thick. Add them to the hot soup, add the mild curry, adjust the seasoning if necessary, and let it cook for 2 minutes. Serve in hot plates, sprinkle with some chanterelles, pink berries, and sprigs of wild fennel.
3
Tip: Make your fish stock in advance, freeze it in 20 cl portions, and you'll always have some on hand for your sauces.
4
To finish, this recipe is also published on my blog.
Notes
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