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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.
appetizer
boiled
fish
soup
traditional
Ingredients
Servings:
4

Ingredients

  • 500 grsFigueres onions
  • 30 mlextra virgin olive oil (15 ml + 15 ml)
  • 30 mlport wine
  • 200 grsraw Marcona almonds
  • 1.5 litresmineral water
  • salt
  • white pepper
  • 400 grsmonkfish steaks
  • 12 raw Marcona almonds for garnish
  • fresh thyme
Nutritional Information

Per serving

Calculated for 4 servings

Calories
509 kcal
Protein
27.2 g
Fat
35.2 g
Carbohydrates
24.4 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Method

  • Toast the garnish almonds at 160 ºC about 12 minutes. When cold, split them in half.
  • Cut the onion into julienne. Heat the mineral water.
  • Sweat the onion in 15 ml oil until golden and translucent. Add the port, season, turn off and set aside.
  • Fry the almonds 1 minute in the other 15 ml oil. Add the hot water, salt, boil, blend and strain.
  • Pour the almond stock onto the onion and boil 3 minutes. Check salt and pepper.
  • Dice the monkfish, skin and bones off. Sear 5 seconds a side on a very hot griddle, oiled.

To serve

  • Soup in the plates, monkfish, toasted almonds and fresh thyme.
Original recipe
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Onion, Almond, and Monkfish Soup (recipe by Carme Ruscalleda from Sant Pau restaurant) | The Catalan Table