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
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