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Monkfish and prawn soup

★ 4.927 ratings

You can use frozen monkfish and prawns, allowing them to defrost first.

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Details

Difficulty: Medium
Prep: 30 min
Active: 30 min
Cook: 60 min
Total: 60 min
Yield: 6 portions

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Category: Soups
Time: Medium
Nutrition: Under 500 kcal
Difficulty: Medium
Rating: Proven favourite

Ingredients

monkfish: 450–500 g
whole unpeeled prawns: 500 g
water: 800 g
carrots: 70 g
leek: 60 g
garlic: 3 cloves
extra virgin olive oil: 50 g
brandy: 50 g
crushed tomatoes, canned: 200 g
white short-grain rice: 1 tbsp
saffron threads: 1 pinches
fish stock cube: 1
red chilli sauce: 8 drops

Nutritionper portion

Per portionRecipe totalCustom

Portions

Recipe total uses the original yield. Choose Custom to change portions.

Protein: 18 g
Energy: 790.8 kJ
Calories: 189 kcal
Fat: 10 g
Fibre: 1 g
Carbohydrates: 5 g

From the original recipe

Categories: Soups
Dish types: Soup
Meal types: Starter
Dietary: Dairy-Free, Gluten-Free
Health: High Protein, Low Carb, High P:E Ratio
Collections: The Basic Cookbook

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