Monkfish And Scallop Soup Food

MONKFISH AND SCALLOP SOUP

Steps:

• Cut the monkfish into 1-inch cubes.
• If sea scallops are used, cut them in half.
• Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
• Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
• Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.

MONKFISH, MUSSEL AND PRAWN STEW WITH CHAR-GRILLED SOURDOUGH (CIOPPINO)

Steps:

• Remove the heads and shells from the prawns but leave the last tail segment of the shell in place. Simmer the heads and shells in the stock or water for 20 minutes, then strain and discard them. Set the stock aside and reserve the prawn meat to add to the stew later. Bring the vinegar and sugar to the boil in a small pan and reduce to a couple of teaspoons. Heat the olive oil and butter in a saucepan, add the garlic, onion, celery and green pepper and sweat for 6-8 minutes. Add the white wine, salt, pepper, chilli flakes, tomatoes, then the fish stock and the vinegar reduction. Simmer for 30 minutes, adding the oregano for the last 5. You can make this base in advance if you like. To finish, bring the stew base to the boil. Add the reserved raw prawns, the monkfish and mussels, put a lid on the pan and cook for 5 minutes. Toast the sourdough, then singe the slices slightly on a gas flame. Rub the toast with the garlic and sprinkle with olive oil. To serve, place a slice of the toast in each bowl, ladle in some stew and sprinkle with parsley.

SPINACH AND SCALLOP SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

SHRIMP & MONKFISH OVER LINGUINE FRA DIABLO STYLE

Steps:

• In large sauce pan over medium heat add oil and garlic.
• When garlic starts to sizzle add crushed tomatoes.
• Season with red pepper.
• Bring to a boil.
• Add basil and oregano. Lower heat and simmer 30-60 minutes covered. Stir occasionally.
• Bring a large pot of water to a boil.
• Add pasta.
• Cook 8-10 minutes stirring from time to time.
• Drain.
• In a large skillet heat remaining oil over high heat.
• Add shrimp and monkfish.
• Cook about 2 minutes, stirring frequently, until shrimp turn pink and fish is white.
• Add shrimp and fish to tomato sauce mixture.
• Cook about 5 minutes or until sauce begins to bubble.
• Serve over pasta.
• Garnish with parsley and cheese, if desired.
• Serves 5.