Baudroie Lou Marques Lou Marques' Monkfish Soup Rec

Name: Baudroie Lou Marques Lou Marques' Monkfish Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
["* 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."]

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 x Navel oranges, 3 med Potatoes, peeled, thinly sliced, 3 med Onions, thinly sliced, 16 sm Mushroom caps, and more.

Yes, Baudroie Lou Marques Lou Marques' Monkfish Soup Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baudroie Lou Marques Lou Marques' Monkfish Soup Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions