Carrot & Fennel Monkfish Soup
Jack Munn
2
5 minutes
55 minutes
English
Lunch
This seasonal monkfish soup is so deliciously warming. Served with a piece of cheese on toast and you can’t go wrong.
Ingredients
- 500g monkfish tail or cheeks, skinned
- olive oil
- 1 onion
- 1 leek
- 1 bulb fennel
- 1 large carrot
- 4 garlic cloves
- 4 medium tomatoes
- 400ml fish stock
- 180ml dry white wine
- 1 pinch saffron
- 100ml double cream
- small handful fresh dill
Directions
- Preheat an oven to 180 degrees C. Roughly chop the fennel, onion, carrot, garlic cloves, tomatoes and leeks, place them in a roasting tray, and place in the oven for 45 minutes.
- Take out of the oven, deglaze with the white wine, and scrape off the sticky brown bits from bottom of the tray for extra flavour. Add 400ml of fish stock, a pinch of saffron, then let bubble away for 10 minutes.
- Pour the contents into a blender, OR, use a handheld blender to blend everything together till smooth. Add 100ml double cream.
- Chop the monkfish tail into nice chunks, then stir them into the soup. Boil away for 5 minutes before serving in bowls. Drizzle with more cream, add fresh dill, and serve with a wedge of cheese on toast.
