SPICED monkfish and mussel soup
Sri Lankan spiced monkfish soup with fresh herbs and Scottish mussels. Made with Steenbergs epic spice mixes.
INGREDIENTS (serves 2)
400g Monkfish tail
200g fresh Scottish mussels
Half a red onion
A thumb sized piece of fresh ginger
1 clove of garlic
2 tsp Steenbergs Sri Lankan Masala Mix
Half tsp Streenbergs Ground Ginger
Half tsp Streenbergs Ground Cumin
A small handful of fresh parsley
A small handful of fresh mint
A large handful of fresh coriander
1 tbsp olive oil
1 tsp tomato puree
300ml coconut cream
Half a pint of fish stock (or half a stock cube in half a pink of boiling water)
1 tsp honey
2 tbsp natural yoghurt
1 tsp nigella seeds
Chop the onion into rough chunks and place in a food processor with the fresh ginger, garlic, herbs, all the dried spices and the olive oil. Blend into a chunky paste, adding a little water if it’s too thick to blend.
Take a large saucepan and place on a medium heat on the hob. Add the paste to the pan and fry for a few minutes and adding 200ml of water a bit at a time to loosen the paste up. Add the tomato puree, coconut cream, honey and fish stock and continue on a medium heat for 10-15 minutes. Taste the sauce and season with salt and pepper if necessary.
Roughly chop the monkfish tail into fairly large chunks and add to the sauce. It’ll only take about 5-7 minutes to cook, so after a couple of minutes add the fresh mussels. In a few more minutes the fish will begin to break up a little and the mussel shells will have opened leaving their pinkish flesh inside. Once they are fully open you’ll know they are ready. Don’t forget to discard any mussels that won’t open on their own, they’re the baddies.
Take off the heat and serve with a dollop of natural yoghurt and a sprinkling of nigella seeds.