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Monkfish Soup with Ginger, Lemongrass, and Lime

Monkfish Soup with Ginger, Lemongrass, and Lime

Inspired by Southeast Asia, this recipe features a fragrant, citrusy broth with fresh monkfish and sweet butternut squash.

Servings 4 servings
Author Craig Fear

Ingredients

  • 1 TBSP olive oil
  • 1 small to medium leek or ½ large leek green leafy part removed, white part cut in half lengthwise, diced into ½ inch pieces
  • 1 inch piece ginger peeled and diced
  • 2-3 cloves garlic diced
  • 1 lemongrass stalk top half removed, bottom half sliced into ¼ inch rings
  • ½ cup dry white wine
  • 1 quart fish broth
  • 2 cups butternut squash peeled and chopped into bite-sized cubes
  • 2-4 TBSPs lime juice
  • 1 ½ pounds monkfish fillet grey membrane removed, cut into 1-inch chunks
  • 1 cup cilantro leaves chopped and tightly packed and/or ¼ cup mint leaves, chopped and loosely packed
  • Salt to taste

Optional Seasonings, to Taste

  • Salt and freshly ground black pepper
  • Fresh cilantro and/or mint leaves chopped
  • Crushed red pepper flakes
  • Fresh lime juice

Instructions

  1. Heat olive oil over medium heat in a medium-sized stock pot. Saute leeks and ginger for 5 minutes or until leeks soften. Add garlic in the last minute.

  2. Add lemongrass, wine and fish broth. Bring to a gentle boil, reduce heat and simmer for about 5 minutes.

  3. Add butternut squash and simmer for another 10-15 minutes or until squash is tender.
  4. Add 2 TBSPs lime juice and monkfish. Simmer very gently a few minutes more until fish is cooked through.
  5. Taste and add another 1-2 TBSPs lime juice, if desired.
  6. Stir in cilantro and simmer one more minute.
  7. Salt, to taste.
  8. Ladle into individual bowls and add optional seasonings, to taste.