Spanish · Dinner
Monkfish and Almond Soup
A Spanish coastal soup featuring seared monkfish fillet simmered in a saffron-scented fish broth thickened with toasted almonds and stale bread, finished with garlic, sweet paprika and sherry vinegar. Served hot with crusty bread on the side.
$8
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
25.8gFat
22.1gCarbs
4.2gSugar
3.8gFiber
780mgSodium
85mgChol
3.9gSat Fat
890mgPotassium
140mgCalcium
3.6mgIron
1.4mcgVitamin B12
9.5mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Cut the monkfish fillet into 2-inch chunks, pat dry, and season lightly with salt.
2
Toast the unpeeled garlic cloves and almonds in a dry skillet over medium heat for 3 minutes, stirring often, until golden and lightly charred. Cool, then peel the garlic.
3
Fry the bread slice in 1 tsp olive oil over medium heat for 2 minutes per side until crisp and golden brown.
4
Combine toasted almonds, peeled garlic, fried bread, saffron, and 2 tbsp fish stock in a blender; blitz to a smooth thick paste.
5
Heat remaining olive oil in a saucepan over medium-high heat; sear monkfish chunks for 1 minute per side until lightly golden, then remove to a plate.
6
Add onion to the saucepan over medium-low heat and sweat for 4 minutes until soft and translucent, stirring often.
7
Stir sweet paprika into the pan over medium-low heat for 30 seconds until darker and fragrant, being careful not to scorch.
8
Pour in fish stock and stir in the almond paste until dissolved; simmer over medium heat for 8 minutes until broth thickens.
9
Return monkfish to the saucepan and poach gently over low heat for 5 minutes until the flesh turns opaque and flakes easily.
10
Stir in sherry vinegar and parsley, taste, and adjust salt as needed.
11
Plate
Ladle soup into a wide bowl, arrange monkfish pieces on top, and scatter remaining parsley over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g monkfish fillet
- 2 tbsp2 tbsp olive oil
- 2/3 oz10g, about 8 whole blanched almonds
- 2 slice50g day-old rustic bread
- 4 cloves4 cloves garlic
- 11 small onion
- 22 small pinch saffron threads
- 1 tsp1 tsp sweet paprika
- 2 cup480ml fish stock
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- salt to taste
