Saffron monkfish soup

Ingredients:

500 g of monkfish

2 leeks

2 potatoes

2 glasses of milk

2 glasses of vegetable broth

1 glass of liquid cream

1 teaspoon saffron powder

Salt and pepper

The monkfish soup to the Saffron is such a simple dish that is as sophisticated exquisite as festive dish, and very convenient to incorporate the fish to the diet.

We have opted for a cream of leeks and potatoes with cream for the base, which is quite caloric. But we also have the light version with the trick to subtract calories that we have put under the step by step. A delicious and 100% guilt-free option .

How to do it step by step

1. Prepare the vegetables. On the one hand, peel and chop the potatoes. And on the other, wash the leeks and chop them finely.
2. Sauté and cover with the liquids. Sauté the chopped leek in a saucepan with two tablespoons of oil. When it is transparent, add the potatoes and cover with the milk and the broth.
3. Make the cream. Let the mixture cook for about 20 minutes or so. Then, salt and pepper and blend it with the electric mixer until you get a fine cream.
4. Prepare the fish. Clean the monkfish well, remove all the bones, cut it into pieces and add it to the previous cream. Add the saffron and cook everything together for another 5 minutes. To make the saffron have more flavor, arrange the threads on a piece of aluminum foil and toast them lightly on the stove. Its aroma will multiply.
5. Finish the dish. Finally, add the liquid cream, correct the salt and cook for a few more minutes. Serve immediately piping hot.

Clara trick

For a lighter version

To cut calories, substitute skim milk for whole milk. And the liquid cream for a handful of fresh mushrooms.

You just have to chop them and add them when you sauté the leek. It will give consistency to the cream and a delicious flavor.

And if you want other ideas to incorporate cod or other fish into your diet, don't miss our good ideas (and delicious recipes) to eat more fish.