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.

No additional tips available.

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

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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.

Monkfish and Scallop Soup

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