Coconut Curry Monkfish Soup Recipes

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COCONUT-CURRY MONKFISH SOUP



Coconut-Curry Monkfish Soup image

A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish, or sablefish.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 13

1 tablespoon vegetable oil
1 small onion, halved and thinly sliced (1 cup)
1 red bell pepper, stems, ribs, and seeds removed, cut into 3/4-inch pieces
1 tablespoon minced fresh ginger (from a 1-inch piece)
2 tablespoons chopped cilantro stems, plus 1/2 cup leaves for serving
Kosher salt and freshly ground pepper
2 tablespoons green curry paste, such as Maesri
2 tablespoons white-wine vinegar
1 can (13.5 ounces) light coconut milk
8 ounces clam juice
1 1/4 pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces
Cooked rice, for serving (optional)
1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving

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.

THAI MONKFISH CURRY



Thai Monkfish Curry image

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores.

Provided by meg76

Categories     World Cuisine Recipes     Asian     Thai

Time 40m

Yield 3

Number Of Ingredients 9

1 tablespoon peanut oil
½ sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons red Thai curry paste
1 (14 ounce) can coconut milk
12 ounces monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped

Steps:

  • Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
  • Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque. Stir in fish sauce, lime juice, and cilantro before serving.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 11 g, Cholesterol 28.3 mg, Fat 34.2 g, Fiber 2.7 g, Protein 20 g, SaturatedFat 25.5 g, Sodium 693.5 mg, Sugar 3.8 g

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