Monkfish and prawn soup

Monkfish and prawn soup

4.9 25 ratings

Prep. 30 min

Total 1 h

6 portions

Ingredients

monkfish preferably with bone (see tips)
450 - 500 g
whole unpeeled prawns (see tips)
500 g
water
800 g
carrots cut in pieces
70 g
leek (white part only), cut in pieces
60 g
garlic cloves
3
extra virgin olive oil
50 g
brandy
50 g
crushed tomatoes, canned
200 g
white short-grain rice
1 tbsp
saffron threads
1 pinch
fish stock cube (for 0.5 l) (see tip)
1
1 tsp salt
red chilli sauce
8 drops

Nutrition per 1 portion

Calories 189 kcal / 791 kJ

Protein 18 g

Fat 10 g

Carbohydrates 5 g

Fibre 1 g

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Also featured in

The Basic Cookbook 174 Recipes
Switzerland

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