Creamy monkfish soup
1 serving
60 minutes
Creamy monkfish soup is an exquisite dish of European cuisine that captivates with its depth of flavor and delicate texture. The history of this soup is tied to fishing traditions, where monkfish, despite its fearsome appearance, was valued for its tasty and firm meat. The tender fish fillet is cooked in aromatic broth and then complemented by golden bacon, leeks, and celery, creating a rich flavor profile. Potatoes add richness to the soup while cream gives it a velvety texture. A drop of martini adds a subtle spiciness as the finishing touch. This soup is perfect for a leisurely dinner on a cool evening, revealing all facets of flavor with each sip.
1
Cut the fish into medium cubes, pour in 1.5 liters of water, bring to a boil, and cook on low heat for 7 minutes. Remove the fish with a slotted spoon, set aside, and strain the broth. Cut the bacon into thin strips, the onion and potato into medium cubes, the leek (use only the white part) into half rings, and the celery into thin slices.
- Monkfish fillet: 200 g
- Pancetta: 50 g
- White onion: 80 g
- Leek: 50 g
- Celery stalks with leaves: 50 g
- New potatoes: 80 g
2
Place bacon in a thick-bottomed pot and fry over medium heat until golden, then remove the cracklings to a plate. Add oil, onion, leek, and celery to the pot, sauté for 5 minutes. Add salt and flour, cook for 3 minutes.
- Pancetta: 50 g
- White onion: 80 g
- Leek: 50 g
- Celery stalks with leaves: 50 g
- Sea salt: to taste
3
Gradually pour in the broth, stirring to avoid lumps; add the potatoes and cook until tender, about 15 minutes.
- New potatoes: 80 g
4
Remove from heat, pour in the cream, add the fish and bacon, cover the pot with a lid, and let it sit for 1 hour.
- Whipping cream 33%: 100 ml
- Monkfish fillet: 200 g
- Pancetta: 50 g
5
Before serving, add martini and bring to a boil.
- Vermouth (Martini): 20 ml
