Number of servings : 6 to 8
Prep time: 40 minutes
Cooking time: 40 minutes
Type of meal : | Soups | Soups
Special diet :
1 onion, chopped finely
1 bulb fennel, chopped finely
4 cloves garlic, germ removed, chopped finely
45 ml / 3 tbsp olive oil
2 medium carrots, peeled and diced
500 ml / 2 cups medium yellow-flesh potatoes, peeled and diced
250 ml / 1 cup white wine
500 ml / 2 tasses court-bouillon (vegetable stock)
2 sprigs thyme, stemmed
1 bay leaf
1 can, 796 ml / 28 oz diced Italian tomatoes
250 ml / 1 cup commercial tomato sauce
To taste salt and freshly ground pepper
450 g / 1 lb monkfish, trimmed, in cubes
450 g / 1 lb medium shrimp, shelled
45 ml / 3 tbsp chopped parsley
60 ml / 4 tbsp shredded basil leaves
1 ficelle (a very thin baguette), in thin slices, toasted
As required grated Parmesan cheese
In a saucepan, wilt the onion, fennel and garlic in 30 ml / 2 tbsp of oil.
Add the carrots, potatoes, wine, court bouillon, thyme, bay leaf, tomatoes, tomato sauce and seasonings. Stir to combine, bring to a boil, cover and simmer for 30 minutes.
Just before serving, bring the soup back to a boil, add the monkfish and shrimp and cook, stirring, until the fish is opaque.
Serve in heated soup bowls, garnished with fresh herbs, croutons and cheese.