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Microwave Three Fish Soup

Microwave Three Fish Soup is a modern British recipe for a classic soup of monkfish, mussels and prawns in a tomato base that's adapted to be cooked quickly in a microwave. The full recipe is presented here and I hope you enjoy this classic British version of Microwave Three Fish Soup.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Vegetable RecipesBritish Recipes



Microwave Three Fish Soup: A British recipe for a soup of monkfish, mussels and prawns in a tomato base that's adapted to be prepared quickly in a microwave.

Ingredients:

25g butter (or margarine)
1 small onion, peeled and finely chopped
1 medium potato, peeled and cubed
1 small, red, chilli, finely chopped (de-seed for a milder effect)
1/2 tsp paprika
225g monkfish tail or haddock fillet, skinned and cubed
1.15l hot fish stock or chicken stock
225g fresh tomatoes, blanched, peeled, de-seeded and chopped
1 small garlic clove, crushed
1 bayleaf
1 tsp anchovy essence
salt and freshly-ground black pepper, to taste
100g cooked mussels
100g peeled prawns
5 tbsp single cream
chopped parsley, to garnish
a few cooked mussels, in their shells, to garnish

Method:

Place the butter (or margarine) in a large, microwave-safe bowl, transfer to your microwave (1200W) and cook on FULL power for 20 seconds, or until just melted.

Add the onion and potato and cook for 3 minutes. Now add the chilli, paprika and fish. Cook for a further 3 minutes then stir in the stock, tomatoes, garlic, bayleaf and anchovy essence. Season to taste, return to the microwave and cook for 5 minutes, or until the potato and fish are cooked through.

Stir in the mussels and prawns, return to the microwave and cook for 1 minute, or until warmed through.

Finally, stir in the cream and divide between warmed soup bowls. Garnish with chopped parsley and a few mussels in their shells. Serve immediately.