From Stock to Bowl - Norwegian Monkfish Soup from Scratch (Day 1)
Here’s a video where I prepare the soup from scratch!

As you make a traditional Norwegian fish soup, I like to begin the process with creating a flavorsome monkfish stock, but we could use store-bought broth instead.

Preparing the Fish and Vegetables for the Soup

This is a quite simple recipe that only requires us to cut up a carrot and some monkfish meat. Generally, I like to use tail meat for this soup, but I think cheeks would work fine as well.

Soup Components:

  • Monkfish: slice approximately 8 oz for the soup.
  • Vegetables: prepare 50g of frozen peas and a chopped carrot.
  • 1.2 cups of fish stock for use in the soup base.
  • Creaminess: use 0.4 cups of milk with a dash of cream.
  • Thickening Agent: mix a tablespoon of flour with the milk for thickness.
  • Final Touches: a sprinkling of chives; salt and pepper to taste.

Let’s start by cutting up all the ingredients for the soup.

  • Cut monkfish tail meat into small cubes, less than an inch, to fit on a spoon.
  • Consider slicing against the grain to prevent the fish from falling apart during cooking.
  • Next, cut one medium carrot, also cubed.

Remember, keep your monkfish cubes and carrot dices spoon-friendly—suitably sized for a comfortable bite.

Cooking the Soup

Next, start by heating up 1.2 cups of our fish stock, once the stock has come to a simmer, start slowly pouring in a mixture of the milk and flour while continuously stirring the pot.

Pro-tip: I like to premix the milk and flour in a sealed container before adding it to the pot, that way there won’t be any lumps in the soup.

At this point, you can also add the carrots and let the soup simmer for 5 minutes.

Now, turn down the heat on the pan to low and add the peas and monkfish meat, and let it sit for another five minutes.

Add salt, and pepper to taste, I generally use a pinch or two of each. Then plate, and garnish with finely chopped parsley.

I like to eat this soup with some toasted dark bread with butter on the side. It is delicious to dip it in the soup.

Norwegian Monkfish Soup

Torstein Rottingen
A simple and delicious monkfish soup with a milk and broth base.
Prep Time 5 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Norwegian
Servings 2 servings

Equipment

  • 1 Pot
  • 1 Knife
  • 1 Chopping Board

Ingredients
  

  • 1 Carrot Medium
  • 1.2 cup Fish broth Monkfish broth is excellent for this recipe
  • 0.4 cup Milk
  • 1 tbsp Cream
  • 1 tbsp White flour
  • 1/3 cup Frozen peas
  • 8 ounces Monkfish tail meat Cheek meat will work as well
  • 1 pinch Salt and pepper to taste
  • 1 pinch Chives To garnish

Instructions
 

  • Cut the monkfish fillet into small cubes, less than an inch, to fit on a spoon.
  • Chop the carrots in the same size as the meat.
  • Heat up 1.2 cups of fish stock to a boil and add the carrots.
  • Premix the milk and flour in a sealed container before adding it to the pot, that way there won’t be any lumps in the soup.
  • Start slowly pouring in a mixture of the milk and flour while continuously stirring the pot. Let the pot simmer for five minutes.
  • Turn down the heat to low and add the peas and monkfish meat, and let it sit for another five minutes.
  • Add salt, and pepper to taste, I generally use a pinch or two of each. Then plate, and garnish with finely chopped parsley.

Video

From Stock to Bowl - Norwegian Monkfish Soup from Scratch (Day 1)

Notes

Try this recipe with my monkfish stock.
I like to eat this soup with some toasted dark bread with butter on the side. It is delicious to dip it in the soup.
Keyword monkfish
Torstein Rottingen

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