Servings
Ingredients :
2 x Navel oranges
3 med Potatoes, peeled, thinly
sliced
3 med Onions, thinly sliced
16 sm Mushroom caps
2 x Cloves garlic, thinly sliced
3 x Artichoke hearts, fresh,
quartered
2 med Tomatoes, peeled, seeded,
chopped
1 lrg Sprig fresh thyme
2 x Bay leaves
3 tbl Extra virgin olive oil
2 qt Water
2 lb Monkfish, fresh *
Salt, to taste
Freshly ground black
pepper, to taste
1 handf parsley, Italian, minced
GARNISH
4 slc Homemade white bread,
country style
1 x Clove garlic, halved
1 tsp Extra virgin olive oil
Method :
• * Remove membrane and cut into 1/2" crosswise slices
• MONKFISH SOUP: Carefully cut the zest (the colored part
of the peel) from each orange, being sure not to get any of the
white pith. Leave the zest in large pieces. It will be removed
before serving the soup. Combine the orange zest, potatoes,
onions, mushrooms, garlic, artichokes, tomatoes, thyme , bay
leaves and 2 tablespoons of the oil in a large, heavy bottomed
soup pot. Add the water and heat to a boil over high heat. Boil
rapidly for 15 minutes. Add the monkfish and cook 5 minutes
longer. Carefully skim the soup, as the fish cooks.
• PREPARE GARNISH: Preheat the broiler. As the fish
cooks, prepare the garnish. Rub the bread on both sides with
garlic and brush with oil. Toast the bread on both sides under
the broiler.
• FINISH SOUP AND SERVE: Remove the bay leaves and
orange zest from the soup and season it with salt and pepper.
To serve, divide the vegetables and fish evenly among 4
warmed soup bowls and ladle the broth over all.
• Sprinkle with parsley and the remaining 1 tablespoon oil.
Serve with the grilled garlic bread.
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