Servings
1
Ingredients
- 2 Navel oranges
- 3 medium Potatoes; peeled, thinly sliced
- 3 medium
- 16 small Mushroom caps
- 2 Cloves garlic; thinly sliced
- 3 Artichoke hearts; fresh, quartered
- 2 medium Tomatoes; peeled, seeded, chopped
- 1 large Sprig fresh thyme
- 2 Bay leaves
- 3 tablespoons
- 2 quarts Water
- 2 pounds Monkfish; fresh *
- Freshly ground black pepper; to taste
- 1 Handful parsley; Italian, minced
937
- 4 slice Homemade white bread; country style
- 1 Clove garlic; halved
- 1 teaspoon
Directions
- * remove membrane and cut into 1/2″ crosswise slices MONKFISH SOUP: Carefully cut the zest (the colored part of the peel) from each orange, being sure not to get any of the white pith.
- Leave the zest in large pieces.
- It will be removed before serving the soup.
- Combine the orange zest, potatoes, onions, mushrooms, garlic, artichokes, tomatoes, thyme , bay leaves and 2 tablespoons of the oil in a large, heavy bottomed soup pot.
- Add the water and heat to a boil over high heat.
- Boil rapidly for 15 minutes.
- Add the monkfish and cook 5 minutes longer.
- Carefully skim the soup, as the fish cooks.
- PREPARE GARNISH: Preheat the broiler.
- As the fish cooks, prepare the garnish.
- Rub the bread on both sides with garlic and brush with oil.
- Toast the bread on both sides under the broiler.
- FINISH SOUP AND SERVE: Remove the bay leaves and orange zest from the soup and season it with salt and pepper.
- To serve, divide the vegetables and fish evenly among 4 warmed soup bowls and ladle the broth over all.
- Sprinkle with parsley and the remaining 1 tablespoon oil.
- Serve with the grilled garlic bread.
- Me ke aloha, Mary Recipe by: Restaurant Lou Marques Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 17, 1998