Name: Onion, Almond, and Monkfish Soup (recipe by Carme Ruscalleda from Sant Pau restaurant)
Yield: 4 servings
Ingredients: 500 g Figueres onions; 15 m extra virgin olive oil; 30 ml Port wine; 200 g raw Marcona almond; 1 i mineral water; salt; white pepper; 400 g turnip slices; 12 raw Marcona almonds for final decoration; fresh thyme

Onion, Almond, and Monkfish Soup (recipe by Carme Ruscalleda from Sant Pau restaurant)

The onion, almond, and monkfish soup by Carme Ruscalleda is a gentle and aromatic dish, where caramelized Figueres onions blend with the velvety touch of extra virgin olive oil and Port wine.

Ingredients

Servings:

Ingredients

500 gFigueres onions
15 mextra virgin olive oil
30 mlPort wine
200 graw Marcona almond
1 imineral water
salt
white pepper
400 gturnip slices
12 raw Marcona almonds for final decoration
fresh thyme

Nutritional Information

Per Serving (Approx.)

Calories

5136 kcal

Protein

65 g

Fat

522 g

Carbohydrates

84 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Plating

With the help of a ladle, serve the hot soup into deep dishes, ensuring that everyone receives a balanced portion.
Carefully add the cubes of monkfish to the plates, distributing them evenly so each diner enjoys the same amount of fish.
Scatter the toasted almonds, which we have previously halved, over the soup, making sure they are well-distributed for a consistent taste in every bite.
Finish the dish by placing a few fresh thyme leaves on top, adding an aromatic and colorful touch to the dish just before serving.

Recommendations & Tricks

When slicing Figueres onions, do so in thin and uniform slices to ensure even cooking and avoid some parts remaining raw while others caramelize too quickly.
Lightly toast the Marcona almonds in a skillet without oil before adding them to the soup, to enhance their flavor and give the dish a crunchier touch.
If you want to intensify the taste of the Port wine in the soup, reduce it beforehand by slowly heating it for a few minutes over low heat until it becomes syrupy, before mixing it with the other ingredients.