If there’s one white fish we really like, it’s monkfish or toads. Its flesh, so tasty and tender, is one of the most prized. It is ideal for the preparation of soups and broths, as the head and bones release the collagen it contains during cooking, making the cooking broth very tasty.
As it is a fish whose average price tends to be a bit high, it is usually consumed for more important lunches or dinners, such as Christmas parties. Be sure to try this tasty monkfish soup.
Recipe Information
- preparation time: 15 minutes
- cooking time: 35 minutes
- total time: 50 minutes
- portions: 4, 1.8L
- category: incoming
- type of cuisine: Spanish
- Calories per serving (kcal): 331
Ingredients for the monkfish soup for 4 people
- Tail, head and spines of a monkfish
- 2 liters of water
- 1 bay leaf
- 1 sweet onion or spring onion
- Salt to taste
- A pinch of ground black pepper
- 2 cloves of garlic
- Cut 100 g of stale bread into slices
- 70 g natural peeled almonds
- 40 ml extra virgin olive oil
- A small spoonful of sweet Vera peppers
- 2 boiled eggs
- Fresh Parsley
How to make monkfish soup
The first thing we have to do is cut the monkfish to get the tail, the central spine and the head, where the largest amount of collagen is concentrated in the monkfish, ideal to make the soup much tastier.
In a tall saucepan, add the 2 liters of water, the pieces of monkfish, a bay leaf and the chopped spring onions and season to taste. Bring the pot to medium heat and when it starts to boil, lower it to a simmer.
When the boiling water begins to foam, we remove the impurities that rise to the surface with the help of a skimmer or small sieve. This step is important so that the soup doesn’t get an unpleasant taste. Continue cooking over low heat, without exceeding half an hour of cooking time.
Once we have prepared the broth, we pass it through a sieve to separate the broth from the other ingredients.
We use the meat of the monkfish tail and add it back to the monkfish broth.
Fry the 2 peeled garlic cloves, 100 grams of sliced rye bread and the 70 grams of almonds in a pan with 40 ml of extra virgin olive oil. We can do this preparation at the same time as preparing the monkfish broth to save time in the kitchen.
Remove half of the fried bread and reserve for serving. Add 1 teaspoon of sweet Vera peppers to the pan, mix and sauté for another minute.
Pour the entire contents of the pan into the blender glass and add a glass of monkfish cooking water.
Blend all the ingredients until you get a smooth, lump-free mixture.
To obtain a much finer sauce, we can pass this mixture through a chinois or alternatively through a fine sieve and add it directly to the monkfish broth.
Stir again and cook for a few more minutes so that the resulting soup thickens slightly. At the time of serving, add a piece of fried bread and half a boiled egg and garnish with some chopped fresh parsley. We serve immediately and enjoy this wonderful dish.
Simple preparation overview
- Slice the monkfish, reserving the head, center spine, and tail
- Place the water, monkfish pieces, bay leaf, chopped spring onion, salt and pepper in a tall saucepan.
- Remove the foam that forms as the broth boils
- After 30 minutes of boiling, strain the broth
- Use the meat of the monkfish tail and add it to the broth
- Fry the garlic cloves, stale bread and almonds in a pan with oil.
- Remove half of the fried bread and add the sweet paprika to the pan, mix and sauté for a minute
- Add these ingredients to a glass with a few tablespoons of the broth
- Mix until a homogeneous mixture is obtained
- Strain this mixture through a chinois or sieve and add to the monkfish broth
- Stir and cook the soup for a few more minutes. Decorate plates with a piece of fried bread, half a boiled egg and chopped parsley