Baudroie Lou Marques - Lou Marques' Monkfish Soup

Title:
Baudroie Lou Marques - Lou Marques' Monkfish Soup

Yield:
1 Servings

Categories:
Fish,
French




Ingredients:





     2    Navel oranges


     3 md Potatoes; peeled, thinly


          -sliced


     3 md Onions; thinly sliced


    16 sm Mushroom caps


     2    Cloves garlic; thinly sliced


     3    Artichoke hearts; fresh,


          -quartered


     2 md Tomatoes; peeled, seeded,


          -chopped


     1 lg Sprig fresh thyme


     2    Bay leaves


     3 tb Extra virgin olive oil


     2 qt Water


     2 lb Monkfish; fresh *


          Salt; to taste


          Freshly ground black pepper;


          -to taste


     1    Handful parsley; Italian,


          -minced





----------------------------------GARNISH----------------------------------


     4 sl Homemade white bread;


          -country style


     1    Clove garlic; halved


     1 ts Extra virgin olive oil





 * remove membrane and cut into 1/2" crosswise slices


 


 MONKFISH SOUP: Carefully cut the zest (the colored part of the peel) from


 each orange, being sure not to get any of the white pith. Leave the zest in


 large pieces. It will be removed before serving the soup. Combine the


 orange zest, potatoes, onions, mushrooms, garlic, artichokes, tomatoes,


 thyme , bay leaves and 2 tablespoons of the oil in a large, heavy bottomed


 soup pot. Add the water and heat to a boil over high heat. Boil rapidly for


 15 minutes. Add the monkfish and cook 5 minutes longer. Carefully skim the


 soup, as the fish cooks.


 


 PREPARE GARNISH: Preheat the broiler. As the fish cooks, prepare the


 garnish. Rub the bread on both sides with garlic and brush with oil. Toast


 the bread on both sides under the broiler.


 


 FINISH SOUP AND SERVE: Remove the bay leaves and orange zest from the soup


 and season it with salt and pepper. To serve, divide the vegetables and


 fish evenly among 4 warmed soup bowls and ladle the broth over all.


 Sprinkle with parsley and the remaining 1 tablespoon oil. Serve with the


 grilled garlic bread.


 


 Me ke aloha, Mary


 


 Recipe by: Restaurant Lou Marques


 


 Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on


 Apr 17, 1998