Curry Soup with Monkfish

Cut shallots into strips, monkfish fillet into coarse cubes and season with pepper and salt.

In a saucepan with peanut oil, fry the fish cubes on all sides, remove and keep warm.

In the saucepan with a little bit of butter, sauté the shallots and the pressed garlic and extinguish with fish stock and white wine.

Add the diced soup vegetables, coconut milk, spices, thyme leaves and lime zest and cook for 5 minutes. Bind the soup with a little flour butter, stir in the spinach leaves cut into fine strips, let the soup bubble up once and season.

Place the monkfish cubes in the soup plates and pour the hot clear soup over them.

Tip: Always use aromatic spices to refine your dishes!

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