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Asian Cauliflower and Monkfish Soup https://www.metro.ca/userfiles/image/recipes/bolee-chou-fleur-baudroie-asiatique-5589.jpg PT20M PT25M PT45M
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.comPhotography: Benoit Levac, Levac photo
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3 Tbsp. (45 mL) extra virgin olive oil 1 medium-sized onion, minced 2 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 lemon grass, halved lengthwise 6 cups (1 1/2 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 3/4 lb (190 g) monkfish, skinned and sliced Salt and freshly ground pepper to taste
Asian Cauliflower and Monkfish Soup

Asian Cauliflower and Monkfish Soup

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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  • 1
    medium-sized onion, minced
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    CARROTS OR YELLOW ONIONS

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    2 for $3.00

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  • 2
    Quebec celery cut into thin diagonal slices
  • 1
    carrot, peeled and julienned
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  • 2 cups
    (500 mL)
    cauliflower florets
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  • 2
    cloves garlic, minced
  • 1
    hot pepper, crushed
  • 1
    lemon grass, halved lengthwise
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    IRRESISTIBLES FRESH HERBS

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  • 6 cups
    (1 1/2 L)
    vegetable or chicken broth
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  • 2 cups
    (500 mL)
    bok choy, thinly sliced
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  • 2 Tbsp.
    (30 mL)
    fish sauce
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  • 1 Tbsp.
    (15 mL)
    fresh ginger
  • 3/4 lb
    (190 g)
    monkfish, skinned and sliced

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

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

Source : Ass. des Jardiniers-Maraîchers du Québec

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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