Monkfish Soup

Name: Monkfish Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Monkfish to be cleaned 1.8 lbs; Canned tomatoes 1.7 cups; Onions 0.7 cup; Carrots 2.8 oz; Celery 0.8 cup; Dried mushrooms porcini mushrooms 1 oz; Garlic 1 clove; White wine 2 oz; Thyme to taste; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 6

PRESENTATION

Monkfish soup gets its depth from an unlikely source: dried porcini mushrooms, worked into a slow-cooked tomato and soffritto base to give the broth a persistent, earthy aroma that balances the mild sweetness of the fish. Monkfish—known in Italian as rana pescatrice or coda di rospo—has firm, dense flesh that holds up to a gentle braise without breaking apart, making it well suited to a soup that asks the fish to absorb flavor rather than simply float in it.

The soffritto of onion, carrot, and celery anchors the broth, while fresh parsley and thyme lift it at the end. Substantial enough to stand alone—closer in body to a monkfish stew than a delicate broth—it works as a starter or a full meal, and either way calls for thick slices of toasted bread alongside to catch what's left in the bowl.

How to prepare Monkfish Soup

To prepare the monkfish soup, first soak the dried mushrooms in hot water 1. Clean and finely chop the onion 2, carrots and celery. Pour the chopped vegetables into a saucepan with a drizzle of oil 3.

Let them stew over medium heat for about ten minutes 4, then add the garlic 5 and the sprigs of thyme 6.

Meanwhile, clean the monkfish: separate the fillets from the central bone 7 and cut them into portions 8. From these portions, roughly chop about 9 oz (250 g) with a knife 9.

Add the chopped flesh to the saucepan 10 and brown for 1–2 minutes 11, then place the portions in as well 12. Stir and brown over high heat for 2–3 minutes.

At this point remove the garlic and deglaze with the white wine 13, allowing the alcohol to evaporate. Meanwhile, coarsely chop the rehydrated mushrooms 14, being careful not to discard the soaking water, and add them to the pot 15.

Also add the tomato pulp 16 and about 3/4 cup (about 7 oz / 200 g) of the mushroom soaking water 17, then season with salt 18 and pepper.

Cover with the lid 19 and cook over low heat for about 40 minutes. After this time, remove the lid and continue cooking for another 10 minutes 20. Finally, flavor with chopped parsley 21.