Chewy & Firm! Fresh Monkfish Soup in Season
Perfectly in Season! How to Make a Refreshing Monkfish Soup with Firm, Non-Flaky Flesh
Fresh monkfish, only available for a short period before spring, has appeared at the fish market! While I often enjoy monkfish stew, monkfish soup might seem less familiar. This is the perfect time to give it a try. I bought two small, very fresh monkfish, cleaned them, and carefully dried them for two days. This process made the flesh firm and perfectly chewy. I decided to make this soup to celebrate my daughter’s promotion and as a soothing dish for my husband who had a bit too much the night before. My family, who usually only eats monkfish stew, was speechless after tasting the soup for the first time! My daughter said it ‘completely refreshed her,’ and my sons exclaimed, ‘We’ve never tasted anything like this!’ It seems like this will become a must-make dish whenever monkfish is in season. This clear monkfish soup, with its non-flaky, chewy flesh and incredibly delicious broth, is a must-try right now! Have a comfortable afternoon today~♡
Monkfish Soup Ingredients- Monkfish (small size) 2 pieces
- Radish 1/2 bulb
- Water parsley 2/3 bunch
- Bean sprouts 1 bag
- Green onion 1/2 stalk
Refreshing Broth Ingredients- Water 8 cups (1.6L)
- Dried kelp 10x10cm piece
- Dried shiitake mushrooms 2
- Anchovies for broth 10
- Dried shrimp 1/2 cup
Flavorful Seasoning- Minced garlic 2 Tbsp
- Cooking wine (mirin, etc.) 4 Tbsp
- Salted shrimp paste 1 Tbsp (adjust to taste)
- Soup soy sauce 1 Tbsp (or a pinch of salt)
- Green chili pepper (optional) 1
- Red chili pepper (optional) 1/2
Dipping Sauce (Optional)- Soy sauce 2 Tbsp
- Water 1 Tbsp
- Mustard or fresh wasabi to taste
- Water 8 cups (1.6L)
- Dried kelp 10x10cm piece
- Dried shiitake mushrooms 2
- Anchovies for broth 10
- Dried shrimp 1/2 cup
Flavorful Seasoning- Minced garlic 2 Tbsp
- Cooking wine (mirin, etc.) 4 Tbsp
- Salted shrimp paste 1 Tbsp (adjust to taste)
- Soup soy sauce 1 Tbsp (or a pinch of salt)
- Green chili pepper (optional) 1
- Red chili pepper (optional) 1/2
Dipping Sauce (Optional)- Soy sauce 2 Tbsp
- Water 1 Tbsp
- Mustard or fresh wasabi to taste
- Soy sauce 2 Tbsp
- Water 1 Tbsp
- Mustard or fresh wasabi to taste
Cooking Instructions
Step 1
Carefully clean the fresh monkfish. Remove the fins and mouth area, thoroughly empty the innards, and rinse several times under running water. Place the cleaned monkfish on a rack and let it dry in a well-ventilated area for about two days. This will firm up the flesh and enhance its chewy texture. (If storing, pat dry with paper towels and refrigerate.)
Step 2
Prepare the water parsley by trimming tough stems and washing thoroughly. Cut into bite-sized pieces and set aside. Wash the bean sprouts, removing the heads and tails, and drain. Peel and thinly slice the radish. Slice the green onion diagonally. (You can add mushrooms or tofu if desired.)
Step 3
In a pot, combine 8 cups of water with kelp, dried shiitake mushrooms, anchovies, and dried shrimp. Bring to a boil over high heat. Once boiling, remove the kelp and reduce the heat to medium-low. Simmer for about 10 minutes to create a flavorful broth. Strain the broth to make it clear.
Step 4
Pour the clear broth back into the pot and add the sliced radish. Cook over medium heat until the radish becomes translucent and tender. Once the radish is nearly cooked, add the prepared monkfish. (If you have prepared monkfish innards separately, add them at this stage.)
Step 5
As the monkfish begins to cook, add the seasoning ingredients: minced garlic, cooking wine, and salted shrimp paste. Salted shrimp paste adds a refreshing taste and umami to the soup, so adjust it to your preference. If it’s not salty enough, add a bit of soup soy sauce or salt to taste.
Step 6
When the monkfish is almost cooked (about 10 minutes), add the bean sprouts and water parsley. Simmer briefly until the vegetables are just wilted. Turn off the heat and add the diagonally sliced green onions. Be careful not to overcook, as the monkfish flesh can break apart.
Step 7
Serve the monkfish soup hot in a traditional Korean earthenware pot or a regular pot. (Optional) For a dipping sauce, mix 2 Tbsp soy sauce with 1 Tbsp water and a bit of fresh wasabi or mustard to enhance the monkfish’s flavor. Enjoy the delicious monkfish soup, featuring the perfect combination of hot broth and chewy monkfish flesh!
Step 8
Place the freshly made, piping hot monkfish soup on the table and enjoy. The chewy monkfish and refreshing broth make it an excellent choice for relieving a hangover or as a hearty meal.