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Monkfish and prawn soup
4.9
Open on Cookidoo
Ingredients
450 - 500 g monkfish, preferably with bone (see tips)
500 g whole unpeeled prawns (see tips)
800 g water
70 g carrots, cut in pieces
60 g leek (white part only), cut in pieces
3 garlic cloves
50 g extra virgin olive oil
50 g brandy
200 g crushed tomatoes, canned
1 tbsp white short-grain rice
1 pinch saffron threads
1 fish stock cube (for 0.5 l) (see tip) or 1 tsp salt
8 drops red chilli sauce
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