Monkfish Soup

Monkfish Soup

Ingredients (4pax)

– 800 gr of monkfish

– 1 piece of the neck and the head of a hake

– 150 gr of clams

– 12 prawns

– 500 gr of whole canned tomatoes

– 2 carrots

– 2 onions

– 2 leeks

– 2 cloves garlic

– 40 gr of soup bread

– 1 glass of dry white wine

– 1/2 cup of brandy

– Water

– Olive oil

– Salt

– Sweet paprika

– Parsley

 

Preparation

Peel and chop the onions, the leeks, the carrots and the garlic. Put them to fry in a pan with oil and add the tomatoes. Fry and let the vegetables poaching. Add the shrimp shells and saute for 5 minutes. Pour the brandy and flame. Add the wine and the water. Cook for few minutes to reduce. Pass it through the food mill and add some salt.

Get the loins of the monkfish. Put some water to boil in a saucepan, add the spines of the monkfish and the head of the hake with a sprig of parsley. Cook for about 5 minutes, strain it and put it to boil again. Add the bread, let it soak and go through the blender. Defoamed and test the saltiness.

Mix the sauce and the broth and boil it for 5 min. Saute the monkfish with the head of the hake, the prawns and the clams with a bit of chopped parsley. Add them to the soup and serve with a bit of paprika and chopped parsley.

 

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