monkfishsoup.jpg
Image: Kin

Finally, part three in the series about the fish that’s horrible to look at but that’s great to eat. So far, we’ve made monkfish skewers and monkfish tails in black pepper sauce. So all we have left over are the bones with bits and pieces of meat still attached. If you’re thinking of throwing these away, shame on you! The bones and the remaining amounts of meat still attached are the perfect ingredients for making sweet and delicious soup.

I had bought 4lbs of monkfish for my birthday party over the weekend and I had a lot of bones left over. Depending on the amount of bones you have, the measurements are going to vary, so I’ll keep the recipe very general and leave the rest up to you.

Monkfish and Mushroom Soup

Ingredients

  • Monkfish bones
  • Diced scallions
  • Mushrooms (I used crab mushrooms)
  • Daiku fish stock (can be found in Asian grocery stores)

Bring the stock up to a boil and then set the heat to low so it simmers. Add the scallions and fish bones into the soup. Cover partially and let the contents cook for 15 minutes. The flavor of the fish will heighten the flavor of the broth slightly. Then add the mushrooms and let them cook for an additional 2 minutes. That’s it! Extremely easy and simple.

Garnish with sliced scallion heads.

As always, please make sure all food is thoroughly cooked before consumption to prevent food-borne illness.

~ Kin

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