Monkfish Soup

Preparation

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

Cut the monkfish in 2 cm medallions.

Heat the oil in a pan, add the onions, tomatoes and ginger (in slices). Cook for 3 minutes, add 1 litre of water and 4 tsp. Kikkoman Ponzu Chili – Citrus Seasoned Soy Sauce. Bring to the boil, add the vegetables and cook for 12 minutes. Then add the monkfish medallions and cook gently for 3 to 4 minutes. Add the celery leaves, season with pepper and remove from the heat. 

Serve hot in a soup plate.