Carrot & Fennel Monkfish Soup
This seasonal monkfish soup is so deliciously warming. Served with a piece of cheese on toast and you can’t go wrong.
500g monkfish tail or cheeks, skinned
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
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.