Spring vegetable and monkfish bouilliabasse
By: Kevin Dundon
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Spring vegetable and monkfish bouilliabasse
- Prep time:
- 30 mins
- Cook time:
- 20 mins
- Serves:
- 4
For a main meal with a taste of the Mediterranean, try Kevin Dundon's chunky and flavoursome fish and vegetable soup
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Ingredients
- 30ml Olive oil
- 2 cloves Garlic, chopped
- 1 small Onion, diced
- 1 medium Carrot, diced
- 50g Spring onions, cut into 2.5cm pieces
- 1 small leek, sliced
- 2 small Potatoes, diced
- 1 red chilli, seeds removed, chopped
- 1 sprig Rosemary
- 50ml dry White wine
- 1 litre vegetable stock
- 2 plum tomatoes
- 300g monkfish fillet, no skin, cut into thin strips
- 1 tbsp coriander leaves, chopped
- sea salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan over a low heat and fry the garlic, onions, carrot, spring onion, leeks and potatoes until they have softened but not coloured - about 5 minutes.2. Add the chilli, rosemary and seasoning to the pan, and pour in the white wine. Cook down over a medium heat until reduced by half.
3. Add the stock and add chopped tomatoes to the pan - bring to the boil and simmer for 7-10 minutes before addingA the monkfish and chopped coriander. Simmer for a further five minutes, adjusting the seasoning if necessary.
4. Pour into bowls and serve with crusty bread.
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