Monkfish soup with peas, celery and pennyroyal
Vitor Sobral
Ingredients For 10 servings
Stock:
1 Monkfish head
1 Leaf of bay
1 Bunch of mint
1 Whole onion
3 Whole garlic cloves
100ml of white wine
1l of water
Traditional sea salt (to taste)
5 Jamaican peppercorns
3 Cloves
Fish:
1.5 kg of monkfish fillet
1 Monkfish liver
200g of chopped onions
5 Cloves of garlic
100g of celery
300g of fresh vine tomatoes
1.5 kg of blanched peas
2 Tablespoons of pennyroyal
100g of bacon strips
600ml of stock
50ml of extra virgin olive oil
Piripiri (to taste)
Traditional sea salt (to taste)
Preparation (10 pax)
Stock:
Place the split open fish head in a liquid brine (1 liter of water and 150g of salt) for 40 minutes.
Cook the fish head with the remaining ingredients, after the mixture is boiling, leave it on high heat for 15 to 20 minutes and then pass through a sieve and reserve the liquid.
Fish:
Sauté the garlic and onions in olive oil, add the tomatoes, season with salt and pepper and cook for 4 to 5 minutes.
Add the stock, let it boil, add the monkfish which has been previously seasoned and cut into pieces. When it is half cooked, add the bacon, peas and celery.
Season to taste.
Add the cut up liver.
Serve with the pennyroyal.
Silampos products used in this recipe
