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Monkfish soup

Ingredients for 4 portions

Per portion: 577 kJ / 138 kcal

  • 400 g monkfish tail
  • 150 g onions
  • 200 g tomatoes
  • 200 g carrots
  • 1 ball turnip
  • 2 stalk celeries
  • 20 g ginger
  • 4 ts Ponzu Chili Kikkoman
  • 1 ts olive oil
  • Pepper

Preparation

Preparation time: 40 mins

Peel and slice the onions. Cut the tomatoes in quarters. Slice the celeries (keep the leaves), peel the carrots and turnip, cut the turnip in quarters and the carrots in slices.

Cut the monkfish in 2 cm medallions.

Heat the oil in a cooker, add the onions, tomatoes and ginger (in slices). Cook 3 minutes, pour 1 litre of water and 4 ts Chili Ponzu sauce. Make it boil, add the vegetables and cook 12 minutes. Then add the monkfish medallions and cook 3 to 4 minutes slowly. Add the celery leaves and remove from the heat.

Serve hot in soup plate.