Summary

Ingredients

• 300 g monkfish fillet (s)
• 8 king prawns
• 2 squid (s), cleaned
• 2 stalks celery, finely sliced
• 2 carrot (s), finely diced
• 2 shallot (s), finely diced
• 4 cloves garlic, finely diced
• 700 g tomato (s), sieved (tetra packs or cans)
• 125 ml white wine, dry
• 125 ml cream
• 4 clove (s)
• 2 tablespoon olive oil
• salt and pepper
• sugar
• Parsley, finely chopped

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Instructions

1. Heat the olive oil in a saucepan and sauté the celery, carrots, shallots and garlic. Add the cloves and deglaze with white wine and the tomato sauce. Bring slowly to the boil while stirring. Stir in the cream and season the soup with the spices.
2. Cut monkfish into pieces, squids into rings. Peel and devein the prawns. Let the monkfish, squids and prawns stand in the soup for five minutes.
3. Divide the fish pot on four plates, possibly add a cream tuff in the middle. Sprinkle with the finely chopped parsley.