Creamy Monkfish Soup
Soups • European
Description
Creamy Monkfish Soup
Ingredients
- Monkfish tail 5 oz
- Pancetta 0 oz
- Spanish onions 5 oz
- Leek 0 oz
- Celery stalk 0 oz
- New Potatoes 5 oz
- 33% Cream 5 fl oz
- Pink Martini 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the fish into medium cubes, pour in 1.5 liters of water, bring to a boil, and simmer on low heat for 7 minutes. Remove the fish with a slotted spoon, set aside, and strain the broth. Cut the pancetta into thin strips, the onion and potatoes into medium cubes, the leek (use only the white part) into half-rings, and the celery into thin slices.
Step 2
In a heavy-bottomed pot, add the pancetta and fry over medium heat until golden brown, then remove the cracklings to a plate. In the pot, add oil, onion, leek, and celery, and sauté for 5 minutes. Add salt and flour, and cook for 3 minutes.
Step 3
Gradually pour in the broth while stirring to avoid lumps; add the potatoes and cook until tender, about 15 minutes.
Step 4
Remove from heat, stir in the cream, add the fish and pancetta, cover the pot, and let it infuse for 1 hour.
Step 5
Before serving, add the martini and bring to a boil.
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