MONKFISH SOUP WITH RED PEP­PER ‘ROUILLE’

Friday - - Recipe Cards -

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

pa­prika

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’.

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