Cilantro Soup With Monkfish Recipes

COCONUT-CURRY MONKFISH SOUP

Steps:

• Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer.
• Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve.

CILANTRO SOUP WITH MONKFISH

Steps:

• Place konbu in saucepan with 4 cups water over medium heat. Slowly heat to not quite boiling. Adjust heat so this takes about 10 minutes. Immediately remove konbu and discard. Add bonito flakes. Bring to a boil and remove from heat. When flakes sink to bottom of pot, strain broth through fine sieve lined with coffee filter or paper towel. Transfer broth to clean saucepan.
• Bring broth to a boil. Add sake and soy sauce. Season to taste with salt. Remove from heat.
• Cut monkfish in 1/2-inch slices. Season with salt and pepper. Dust lightly with arrowroot.
• Place oil in deep-fryer, deep saucepan or wok. Bring to about 350 degrees and deep-fry monkfish until crisp and golden, 2 1/2 to 3 minutes. Drain briefly on paper towel and place 2 to 3 slices fish in center of each of 4 warm shallow soup plates.
• Reheat broth. Add cilantro. Pour over monkfish. Top fish with a cluster of chives and slice of lime and serve.

MONKFISH IN MISO

Steps:

• Heat oils in a skillet or wok. Add ginger and stir fry a few seconds or until you can smell it, add garlic and mushrooms and stir fry a few moments. Add sugar, mirin and fish. Cover and simmer over low heat until fish is just cooked through, about 5 minutes.
• Remove from heat and add dissolved miso. Mix well, season to taste with salt and crushed red pepper; stir in scallions and cilantro; serve over brown rice.

CREAM OF CILANTRO SOUP

Steps:

• In a food processor puree the cilantro with 1 cup of the broth, and blend to smooth.
• In a large saucepan melt the butter over medium heat and whisk in the flour.
• Slowly add the remaining broth, whisking to smooth.
• Boil, while whisking, for 1 minute.
• Stir in the cream cheese, cilantro mixture, sour cream, garlic, salt, pepper, cumin.
• Reduce heat and simmer for 15 minutes.
• Ladle into bowls and offer garnishes at the table.

TOMATO MONKFISH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place tomatoes on a baking tray and drizzle with olive oil.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, melt butter in a large frying pan over medium heat. Add onion, chile pepper, garlic, and ginger; fry until golden brown and slightly charred, about 10 minutes.
• Remove tomatoes from the oven and add to the frying pan, including oil from the baking tray. Add vinegar, oregano, parsley, cilantro, bouillon cube, salt, and pepper. Continue to fry until tomatoes reduce into more of a paste, about 5 minutes more.
• Add monkfish and cover with excess paste, making sure fillets are completely surrounded. Reduce heat and cook until fish flakes easily with a fork, 5 to 10 minutes more. Serve immediately.

CILANTRO-LIME SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
• Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.

CANARY ISLAND CILANTRO SOUP

Steps:

• In a med-large soup pot, heat about 2 Tblsp of olive oil.
• Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
• Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
• Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
• Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
• About half way through cooking time, add the rice.
• Adjust salt, remove green pepper and bunch of cilantro, discard.
• Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
• Serve with"queso fresco" and baguettes.