"Fresh Seafood from Cornwall,
delivered to your door!"

Sign up for our newsletter
Recipe List

Monkfish Soup

x Monkfish (fillets)
x tbsp Olive Oil
x Onion (finely chopped)
Salt and Black Pepper
x sprig of Thyme
x Garlic Cloves (finely chopped)
x Fennel Bulb (finely chopped)
x Red Chilli (deseeded and finely chopped)
ml Dry White Wine
x 400g cans Chopped Tomatoes
ml Fish Stock or Vegetable Stock
x Pinch of Saffron (Approx. 10 strands per pinch)
1. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3-4 minutes until soft.

2. Season with salt and pepper and throw in the thyme. Add the garlic and fennel, and cook gently for a further 5 minutes until the fennel begins to soften.

3. Stir through the chilli and cook for 1 minute, then increase the heat, add the wine, let it bubble for a minute, and then tip in the canned tomatoes and stock.

4. Add the saffron, bring to the boil, then reduce to a simmer and cook gently, partially covered with the lid, for about 50 minutes. Take care that the sauce doesn't dry out, topping it up with a little hot water if needed.

5. Use a stick blender to blend the soup until smooth, or transfer in batches to a liquidizer and blend until smooth, and return to a clean pan. Top up with a little hot water - you will probably need about 250ml in total - and simmer gently.

6. Taste and season as needed.

7. Cut the fish into large bite size chunks and add to the soup.

8. Put the lid back on, and cook on a low heat for 6-10 minutes or until the fish is opaque and cooked through.

9. Ladle into warmed bowls and serve with white crusty bread. Garnish with chopped fennel fronds, if you like.

10. To really wow your dinner guests why not try making your own bread, there's nothing more heart-warming than the combination of homemade soup and homemade bread.