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

  1. Stock with the monkfish head, some of the liver, onion and tomato in quarters and bay. 25–30 minutes at most. Set aside.
  2. Soffritto of grated onion and tomato. Separately, fry a piece of liver.
  3. Mash: fried liver, almonds, hazelnuts, pine nuts, garlic and parsley.
  4. Strain the stock. Boil stock + soffritto + mash 15 minutes.
  5. 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