Curried Monkfish and Golden Raisin Soup
Submitted by: Kim Canteenwalla
Monkfish and potatoes spiced with curry.
- Serving Size: Serving size: 1 cup
- 7 ounce monkfish tail
- 1/2 cup shallots, diced
- 1/2 cup diced celery
- 3/4 cup diced potato
- 2 tablespoons butter
- 2 tablespoons Sauvignon Blanc
- 2 tablespoons tomato purée
- 2 tablespoons Madras curry powder
- 3 cups fish stock
- Bouquet garni
- 2 tablespoons crème fraiche
- 3/4 cup California golden raisins
Remove fish meat from bone; cut into 1/2-inch pieces; save bone. In two-quart saucepot, sauté fish, shallots, celery and potato in butter until translucent. Add wine, tomato purée and curry powder; mix well. Add fish stock and bouquet garni; bring to boil; turn heat to simmer and skim soup periodically. Continue simmering for 35 to 40 minutes.
Remove soup from heat, discard bouquet garni and blend thoroughly in blender. Soup should take on thick consistency.
Finish with crème fraiche. Sprinkle with California raisins and season to taste.
Chef Note: Very much like a mulligatawny, this soup makes a whole meal when you add steamed jasmine or wild rice.
Nutrition Facts Per Serving
Calories 190 (30% from fat); Total Fat 6g (sat 3.5g, mono 2g, poly <1g, trans 0g ); Cholesterol 25mg; Protein 9g; Carbohydrate 25g; (Dietary Fiber 2g; Sugars 15g; ); Iron 2mg; Sodium 460mg; Calcium 71mg; Potassium 614mg
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