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Rockfish Soup or peix de roca
A comforting monkfish soup, with its head and liver providing depth, thickened with breadcrumbs and enriched with the gentle sweetness of onion.
appetizer
boiled
fish
soup
Ingredients
Servings:
4

Fish Stock

  • monkfish head + liver
  • breadcrumbs
  • onion
  • 2 bay leaves
  • ripe tomato

For the picada

  • a piece of monkfish liver sliced and fried
  • almonds
  • hazelnuts
  • pine nuts
  • a clove of garlic
  • parsley
Nutritional Information

Per serving

Calculated for 4 servings

Calories
126 kcal
Protein
10.8 g
Fat
6.1 g
Carbohydrates
7.7 g

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

Step-by-step Guide

Method

  • Stock with the monkfish head, some of the liver, onion and tomato in quarters and bay. 25–30 minutes at most. Set aside.
  • Soffritto of grated onion and tomato. Separately, fry a piece of liver.
  • Mash: fried liver, almonds, hazelnuts, pine nuts, garlic and parsley.
  • Strain the stock. Boil stock + soffritto + mash 15 minutes.
  • Without taking the pan off the heat, rain in the breadcrumbs and boil 5 minutes more.
Original recipe
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Rockfish Soup or peix de roca | The Catalan Table