Monkfish soup with dumplings

2_04191 FISH SOUP with DUMPLINGS INGREDIENTS for 4 PEOPLE a piece of redfish weighing 500, a piece of monkfish weighing 500 g, 1 pack of potato dumplings, 200 g of tomato, 1 onion, 1 red pepper to hot dry ciligia, 1 slice of bread, 3 cloves of garlic, 1 tablespoon of roasted Skinless hazelnuts, a sprig of parsley, 3 tablespoons extra virgin olive oil, salt.

Put a pan on the heat with fish, a quart and 1/2 cold water and a pinch of salt.

Bring to a boil and cook for 15 minutes, then drain well the fish and let it cool.

Strain the fish stock with a meshed strainer and keep it aside.

Clean the fish from the skin and bones and reduce it to pieces.

Keep the fish aside.

Clean the onion and finely chop the pulp finely.

Put on an earthenware dish with the onions and 2 tablespoons oil.

Let sofriggere until the onion starts to Brown.

Add the tomato sauce and let simmer for 5 minutes.

Bring to a boil a pot of water and plunge the dried chili.

Turn off the heat and let the chili soaked until it will be reidradato.

Drain the peppers and remove the seeds.

Crush and peel the cloves of garlic.

Put the slices in a frying pan with a tablespoon of oil and fresh focus sofriggere until golden.

Put in a mortar the flesh of Chili, the sofritti garlic cloves, parsley, bread crumbs and hazelnuts.

Pounded the ingredients until a smooth cream.

Softened with a spoonful of fish broth and add the tomato sauce mixture.

Cook for another 5 minutes.

Pour in a quart earthenware dish of fish stock and bring to a boil.

When you raise a boil, add the fish tidbits and gnocchi.

Cook until the dumplings do not rise to the surface.

Turn off the heat and season with salt.

Serve hot.