Asian Cauliflower and Monkfish Soup

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	25 min
Total:	45 min

4
servings

Category:	Fish and Seafood
Subcategory:	Fish
Source:	Ass. des Jardiniers-Maraîchers du Québec

Flyer

Recipe of : Asian Cauliflower and Monkfish Soup

Wine & food pairing

Members Publish

Member rating (2)

Your rating

Could also interest you

Pan-fried Monkfish with Cauliflower Purée and Hollandaise Sauce

Steamed monkfish fillets with Vegetables

Recipe ingredients

3 Tbsp. (45 mL) Irresistibles extra virgin olive oil*
1 medium-sized onion, minced
2 stalks Quebec celery cut into thin diagonal slices
1 carrot, peeled and julienned
2 cups (500 mL) cauliflower florets
2 cloves garlic, minced
1 hot pepper, crushed
1 stalk lemon grass, halved lengthwise
6 cups (1.5 L) vegetable or chicken broth*
2 cups (500 mL) bok choy, thinly sliced
2 Tbsp. (30 mL) fish sauce
1 Tbsp. (15 mL) fresh ginger
1¾ lb. (750 g) monkfish, skinned and sliced
Salt and freshly ground pepper to taste

Preparation

Heat oil in a large pot over medium heat; cook onions, celery, carrot and cauliflower for 10 minutes, stirring occasionally, until onions are glassy.
Add garlic, hot pepper and lemon grass and cook for a few more minutes.
Add stock, bok choy, fish sauce and ginger; bring to a boil and let simmer for 5 to 10 minutes.
Add fish and cook a few minutes in barely simmering stock.
Remove hot pepper and lemon grass.
Serve piping hot.

Recipe of eatquebec.com
Photography: Benoit Levac, Levac photo

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top