Mussel and monkfish soup

    45 min

    A light mussel, monkfish and prawn soup in a reduced fish stock and white wine broth, seasoned with bay leaf and saffron, is easy, healthy, and yet lovely for a dinner party. Serve with a rustic rosemary bread.

    Cumbria, England, UK
    4 people made this

    Serves: 4 

    • 250g small or medium prawns, with shell
    • 1L fish stock
    • 200ml dry white wine
    • 1 tablespoon olive oil
    • 1/2 onion, thinly sliced
    • 2 shallots, finely chopped
    • 1/2 red pepper, thinly sliced
    • 1 garlic clove, crushed
    • 1 pinch saffron
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 250g potatoes, peeled and cut into 1cm dice
    • 300g tomatoes, skinned, seeded and diced
    • 200g monkfish fillet, cut into 2.5cm chunks
    • 500g whole fresh mussels

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Peel the prawns, reserving the shells; set aside. Pour the fish stock and white wine into a saucepan, add the prawn shells and bring to the boil over medium heat. Reduce the heat to low and simmer until the stock is reduced by about 1/8 in volume, about 15 minutes. Strain the stock to remove the shells.
    2. Meanwhile, heat the oil in a large pan and fry the onion, shallots, red pepper and garlic gently to soften but not brown, about 5 minutes. Add the stock, saffron, bay leaf and thyme and bring to the boil.
    3. Add the potatoes to the pan, reduce the heat, cover and simmer gently for about 10 minutes until tender. Stir in the tomatoes, monkfish and fresh mussels. Simmer until the mussel shells open. Add the prawns and simmer an additional 2 minutes. Discard any mussels that are not open, stir gently, and serve.

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