Monkfish soup with tomato
Instructions
04750 MONKFISH SOUP with TOMATO SAUCE INGREDIENTS for 4 PEOPLE 400 g of anglerfish in one piece, 25 g toasted almonds and chopped, a small baguette, a 200 ml of onion, tomato sauce, olive oil, chopped parsley, salt, pepper.
Clean the monkfish, cut it into slices, add salt and FRY in a little oil; picked up the fish, remove the bones and cut it into small pieces.
Keep aside the cooking sauce.
Coarsely chopped almonds.
In the same pan, fry the almonds and parsley; withdrawn from the fire and add some gravy cooking fish held aside until you have a thick sauce.
In a saucepan, sauté in a little oil, the chopped onion until lightly browned, add the tomato sauce, the mixture of almonds and parsley, the rest of the cooking sauce and enough water to make 1/2 litre of liquid.
When it begins to boil, add the chopped bread and simmer for 30 minutes.
Before the end of cooking, add the monkfish kept aside, add salt and add a little chilli.
