Fish soup is one of the most tasty and comforting, so it is not surprising that it is used to being one of the star dishes of winter, especially during Christmas. If, in addition, we add different ingredients, such as seafood or vegetables, the result is a gourmet soup full of flavor and textures.
On this occasion, we have chosen monkfish as the main ingredient, which leaves an exquisite aroma and adds a certain consistency to the soup. In addition, we will add other ingredients that will enhance the flavor. Keep reading and discover in Free Recipes how to make easy monkfish soup If you want to add this dish to your Christmas menu or simply want to enjoy a spoonful full of nutrients.
Ingredients to make monkfish soup:
How to make monkfish soup:
Heat the water in a pot with the bay leaf and black peppercorns. Clean the whitebait that you will use to prepare the base stock for the monkfish soup or smoked base for the soup and add it to the pot. If the variety of fish has carabinieri or galleys, remove them to add them at the end.
While the water is heating up, peel the carrot, leeks and onion. Then, stick the cloves in the onion to further flavor the broth. Put these ingredients in the pot. Let it cook over medium-low heat for 1 hour if it is a pressure cooker or 1 hour and a half if it is a conventional pot.
Pour a good drizzle of olive oil into a frying pan, lightly toast the almonds and remove them as soon as they turn golden. Also laminate garlic cloves, brown them in the oil and remove them. Finally, toast in the same pan the slices of bread, but be careful that it does not burn, so give it several turns to toast it well.
Put everything you have toasted in a blender glass along with some mint leaves and grind until it becomes a paste. Save this mixture for later, as you will be using it to add even more flavor to your monkfish soup.
Trick: This mash can also be done by hand, crushing it in a mortar.
Strain the cooking broth and press with a saucepan to take advantage of all the juice of the ingredients, which is what will give more flavor to the soup. Pour the strained broth into another pot and add the turmeric, the previous mash, the monkfish tails cut into two or three parts and let it boil 20 minutes.
Cut the cherry tomatoes in half and brown them 3 minutes, stirring them. Then add the monkfish soup after 20 minutes. If you have galleys or carabinieri, cook them on the grill or pan, but back and forth, and add them to the broth.
Cover the pot to allow the monkfish soup to rest for 10 minutes. When serving, decorate the plates with mint leaves. If you have leftover broth, for another occasion you can add some noodles and a poached egg on top and transform that homemade monkfish soup in a different broth, but with the same delicious fish flavor.
If you liked the recipe for Monkfish Soup, we suggest you enter our category of Soup Recipes. You can also visit a selection of the best Spanish recipes.
With what to accompany the monkfish soup
You’ve already seen that making monkfish soup can be simple, especially if you ask the fishmonger to clean all your fish. Once ready, the ideal is to serve it as a starter to warm up and open your mouth. As a second course, if it is for your Christmas menu, we recommend the following options:
And if you prefer to make this monkfish soup at any other time of the year, don’t miss out on these side dishes: