Monkfish Soup with Garlic, Sage and Fennel from Sud de France by Caroline Conran
To flavour and colour this aromatic soup, it is worthwhile finding powdered saffron, or you can use the favourite Spanish colouring Spigol which comes in tiny but potent packets in a bright red and...
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Ingredients
- slices of toasted country bread
- salt, white pepper
- 2 bay leaves
- 2 large egg yolks
- 1-2 tbsp double cream
- aïoli
- 1 whole head of garlic
- 6-8 sage leaves
- 5 sprigs of thyme
- 10 sprigs of fennel
- 750 ml chicken or fish stock
- 1 packet powdered saffron or Spigol
- 500 g monkfish, cut into medallions 1.25 cm thick
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