MONKFISH SOUP WITH RED PEPPER ‘ROUILLE’
Prep time 15 mins Cooking time 25 mins Serves 4
1 tbsp olive oil 230g baby leeks, sliced and washed 2 medium carrots, peeled and sliced 3 slices orange peel A pinch of saffron 1 bay leaf 3 sprigs parsley 1 sprig thyme
1 cup non-alcoholic white wine 1 1/2 litres fish stock 400g skinned monkfish fillets, cut into large chunks 230g shelled prawns FOR THE ROUILLE: 3/ cup jarred peppadews 1/4tsp
2 1 tsp chopped garlic 4 tbsp olive oil Toasted or grilled crusty bread, to serve
In a large saucepan, soften the vegetables in olive oil (do not brown). Stir in the orange peel, saffron and herbs, then add the non-alcoholic wine and stock. Bring to the boil, reduce heat and simmer for 20 mins. To make rouille, blend all the ingredients and season. When ready to serve, add the fish to the simmering broth, reduce the heat, cover and let it simmer for 2 mins or until the fish is cooked. Ladle into bowls and top with bread spread with ‘rouille’.