Monkfish and Scallop Soup Recipe

Name: Monkfish and Scallop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless monkfish fillets; 1 pound sea or bay scallops; 2 tablespoons olive oil; 1 1/2 cups finely chopped onions; 1 tablespoon finely chopped garlic; 1/2 cup finely chopped celery; 1/2 cup finely chopped fennel; 1 teaspoon saffron threads or turmeric; 1 jalapeno pepper, cored, seeded and finely chopped; 6 ripe plum tomatoes, cored and cut into half-inch cubes; 1 cup dry white wine; 6 cups water; 1 bay leaf; 2 sprigs fresh thyme, or 1 teaspoon dried; Salt and freshly ground pepper to taste; 1 pound mussels, well scrubbed with beards removed; 1/2 cup chopped parsley or basil

Servings: persons

1 pound skinless, boneless monkfish fillets
1 pound sea or bay scallops
2 tablespoons olive oil
1 1/2 cups finely chopped onions
1 tablespoon finely chopped garlic
1/2 cup finely chopped celery
1/2 cup finely chopped fennel
1 teaspoon saffron threads or turmeric
1 jalapeno pepper, cored, seeded and finely chopped
6 ripe plum tomatoes, cored and cut into half-inch cubes
1 cup dry white wine
6 cups water
1 bay leaf
2 sprigs fresh thyme, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 pound mussels, well scrubbed with beards removed
1/2 cup chopped parsley or basil

1
Cut the monkfish into 1-inch cubes.
2
If sea scallops are used, cut them in half.
3
Heat the oil in a kettle or large saucepan.
4
Add the onions, garlic, celery and fennel, and cook, stirring, until wilted.
5
Add the saffron, jalapeno pepper and tomatoes.
6
Cook, stirring, over high heat for 2 minutes.
7
Add the wine, water, bay leaf, thyme, salt and pepper.
8
Bring to a boil and simmer for 10 minutes, stirring often.
9
Add the monkfish, scallops and mussels.
10
Bring to a boil and simmer for 5 minutes.
11
Check the seasonings, then stir in the parsley or basil.
12
Serve immediately with garlic Parmesan croutons.

165

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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pound skinless, boneless monkfish fillets, 1 pound sea or bay scallops, 2 tablespoons olive oil, 1 1/2 cups finely chopped onions, and more.

Yes, Monkfish and Scallop Soup 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!

Monkfish and Scallop Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions