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Monkfish and prawn soup

Monkfish and prawn soup
4.9 27 rating
Prep. 30 min
Total 1 h
6 portions
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Ingredients

  • monkfish preferably with bone (see tips)
    450 - 500 g
  • whole unpeeled prawns (see tips)
    500 g
  • water
    800 g
  • carrots cut in pieces
    70 g
  • leek (white part only), cut in pieces
    60 g
  • garlic cloves
    3
  • extra virgin olive oil
    50 g
  • brandy
    50 g
  • crushed tomatoes, canned
    200 g
  • white short-grain rice
    1 tbsp
  • saffron threads
    1 pinch
  • fish stock cube (for 0.5 l) (see tip)
    1
    1 tsp salt
  • red chilli sauce
    8 drops

Difficulty

medium

Nutrition per 1 portion

Protein 18 g
Calories 791 kJ / 189 kcal
Fat 10 g
Fibre 1 g
Carbohydrates 5 g

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Also featured in

The Basic Cookbook 174 Recipes
Switzerland

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