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Ingredientes
- 2 x Navel oranges
- 3 med Potatoes, peeled, thinly sliced
- 3 med Onions, thinly sliced
- 16 sm Mushroom caps
- 2 x Cloves garlic, thinly sliced
- 3 x Artichoke hearts, fresh, quartered
- 2 med Tomatoes, peeled, seeded, minced
- 1 lrg Sprig fresh thyme
- 2 x Bay leaves
- 3 Tbsp. Extra virgin extra virgin olive oil
- 2 quart Water
- 2 lb Monkfish, fresh * Salt, to taste Freshly grnd black pepper, to taste
- 1 handf parsley, Italian, chopped
- 4 slc Homemade white bread, country style
- 1 x Clove garlic, halved
- 1 tsp Extra virgin extra virgin olive oil
Direcciones
- * 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 pcs. It will be removed before serving the soup. Combine the orange zest, potatoes, onions, mushrooms, garlic, artichokes, tomatoes, thyme , bay leaves and 2 Tbsp. of the oil in a large, heavy bottomed soup pot. Add in the water and heat to a boil over high heat. Boil rapidly for 15 min. Add in the monkfish and cook 5 min 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 proportionately among 4 warmed soup bowls and ladle the broth over all.
- Sprinkle with parsley and the remaining 1 Tbsp. oil. Serve with the grilled garlic bread.
