We had dinner at M.s house last week and she made Zuppe di Pesce, translated from Italian meaning “fish soup.” This soup invites a bunch of fish to the party, traditionally the this-and-that pieces that didn’t make it to the market. These castaways are tossed into a wonderful, tomato-based broth creating quite the escapade for the taste buds. Included in this brothy tomato-based soup are shell fish, such as shrimp, clams and mussels and meatier sea inhabitants such as scallops and monkfish.
Have you ever seen a monkfish? I was watching a Martha Stewart video on preparing monkfish and her guest,Eric Ripert, Executive Chef at Le Bernardin in NYC, explained the bottom-dweller monkfish is so scary looking that most fish mongers cut the head off before displaying it at market. Monkfish are abundant off the coast of Europe which explains its popularity in French, Italian, Spanish and Portuguese soups, stews and other dishes.
Monkfish has a mild flavor and texture and is often called the poor-man's lobster. Serving a loin of Monkfish, perhaps roasted in a casserole of mushrooms, snow peas and asparagus, would certainly be a fancy treat for grateful dinner party guests.
This slurp-worthy recipe is adapted slightly from strawberryplum.com.
Image of monkfish from aoseafood.co.uk