Tuesday, November 20, 2012

Monk fish Soup...

For yesterday dinner and to celebrate the visit of a friend i've cooked ​​this monk fish soup , with some variations on the original recipe of José Avillez.

Ingredients (3 people):
750 gr tomato
Approx 500 gr of flaps or tails of monk fish
1 red pepper
1 large onion or 2 medium
5 cloves of garlic
white wine
extra virgin olive oil, salt & pepper

Start by cutting the monk fish loins, cut it into parallelepiped and reserve it in the fridge, save the rest of the fish for the soup. Cut the onion, tomato and garlic into slices and pepper on strips, (previously removing the seeds), place in a pan, by layers, the onion, garlic, peppers, tomatoes and the rest of the fish  repeating this step until you have finished the ingredients.
Add the coriander a good splash of extra virgin olive oil, salt & pepper, and a bit of white wine. wait it to start boiling and and lower the heat let it to cook slowly.
Meanwhile, cut the parallelepipeds of monk fish into very thin slices and place in  each dish, season with salt and a splash of extra virgin olive oil.
When cooked, add some mint leaves and grind it. heat it again  adding a few more mint leaves and a splash of olive oil.

For a more spectacular effect do not serve this dish in the kitchen ... Serve the hot soup over his monk fish adding a splash of extra virgin olive oil!

If your guests get scared by the raw fish, take a moment to explain that monk fish is cut into very thin slices so that it cooks in the moment ...

No comments:

Post a Comment