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Gallery Coconut-Curry Monkfish Soup Credit: Ryan Liebe Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Coconut-Curry Monkfish Soup Credit: Ryan Liebe
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Gallery
Coconut-Curry Monkfish Soup Credit: Ryan Liebe
Coconut-Curry Monkfish Soup
Credit: Ryan Liebe
Coconut-Curry Monkfish Soup
Recipe Summary prep: 30 mins total: 40 mins Servings: 4
Recipe Summary
prep: 30 mins total: 40 mins
Servings: 4
prep: 30 mins
total: 40 mins
prep:
30 mins
total:
40 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Coconut-Curry Monkfish Soup
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All Reviews for Coconut-Curry Monkfish Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
