Refreshing Monkfish and Mussel Soup
Easy Monkfish and Mussel Soup: A Flavorful Delight!
Don’t worry if you can’t find large monkfish; even smaller ones from the market, generously combined with plenty of mussels, create a wonderfully refreshing and subtly sweet soup. It’s a quick and delicious way to enjoy a hearty seafood broth.
Ingredients- 1 liter Anchovy-Kelp Broth
- 1 Monkfish (approx. 500g)
- 1 large handful Mussels
- 1/2 Onion
- 1/3 Carrot
- 1 handful Bean Sprouts
- 1 handful Korean Water Parsley (Minari)
- 1/2 Green Onion
- 1/4 Zucchini
- 1/4 cup Radish, thinly sliced
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Fish Sauce
- 1.5 Tbsp Soup Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Fish Sauce
- 1.5 Tbsp Soup Soy Sauce
Cooking Instructions
Step 1
First, let’s properly clean the monkfish. Put some coarse salt on your hands, wear rubber gloves, and vigorously rub the monkfish’s skin to remove any slime. Rinse it thoroughly several times under cold water until it’s clean and ready.
Step 2
Prepare the vegetables for the soup. Slice the onion thinly, cut the carrot and zucchini into half-moon shapes, and thinly slice the green onion diagonally. Slice the radish thinly as well.
Step 3
Pour 1 liter of anchovy-kelp broth into a pot. Add the prepared zucchini, onion, carrot, and thinly sliced radish. Bring it to a boil over high heat.
Step 4
Once the broth is rapidly boiling, carefully add the cleaned monkfish. Stir in 1 Tbsp gochujang, 1 Tbsp gochugaru, and 1/2 Tbsp sugar. Let it simmer until the monkfish is cooked through. Make sure to stir occasionally so the seasonings are evenly distributed.
Step 5
When the monkfish is mostly cooked, season the soup with 1.5 Tbsp soup soy sauce and 1 Tbsp fish sauce. Add the diagonally sliced green onion, bean sprouts, and fresh mussels. Cook for another moment until the mussels open their shells. Finally, garnish with fresh Korean water parsley and serve your delicious Monkfish and Mussel Soup!
