55 minutes
A traditional Andalusian soup from Málaga, featuring monkfish, shrimp, scallops, and a garlicky mayonnaise base.
Monkfish Fillet, cleaned
0 lb
cups
cups
Onion, finely minced
each
each
to taste
to taste
New Potatoes, peeled, sliced into 1/4-inch pieces
0 lb
Sugar, optional, to balance dry wine
teaspoons
Shrimp, peeled and deveined
each
Small Scallops, cleaned
each
cups
Garlic Clove, crushed into a paste
each
Fresh Flat-Leaf Parsley, finely chopped
tablespoons
1. Poaching the Fish
In a large saucepan, add monkfish, fish stock, wine, minced onion, bay leaves, and a pinch of salt and pepper. Bring the mixture to a boil, then lower the heat and simmer for 5-6 minutes. Cook until the fish is just opaque. Remove the monkfish from the pan and set aside.
2. Potato Simmer
Place the potato slices into the saucepan and simmer until tender but still holding their shape. Season the broth with additional salt, pepper, and sugar if needed to balance the flavors.
3. Seafood Addition
Cut the reserved monkfish into bite-sized pieces and return to the pan. Add the shrimp and scallops, and cook for 1-2 minutes or until the shrimp are pink and scallops are just cooked.
4. Mayonnaise Infusion
In a separate bowl, blend the mayonnaise with the garlic paste. Gradually whisk in a few tablespoons of the warm fish broth to temper the mayonnaise. Gently stir the mayonnaise mixture into the soup, careful not to break up the potatoes and fish.
5. Final Touch
Just before serving, stir in the fresh parsley for a burst of color and flavor.
Use the freshest monkfish or substitute with fresh firm white fish, and homemade fish stock for the best flavor.
Gradually temper the mayonnaise mixture with warm broth to maintain the emulsion's stability.
Use room temperature, preferably homemade mayonnaise, and whisk slowly into the broth to prevent breaking.
Cook until opaque and add it towards the end of the cooking process to avoid overcooking.
Season the soup well with salt and pepper before serving for a flavorful broth.
Comments (0)