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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan bring to the boil the roughly chopped tomatoes and onions, 5 cloves of garlic, the thyme, saffron & orange zest. | 2. Add 2 tablespoons of the olive oil & one glass of white wine plus 1 litre of water. | 3. Simmer for 20 minutes. | 4. Meanwhile, pound the remaining garlic to a puree in a pestle and mortar (or liquidise it if you are feeling lazy). | 5. Blend in 2 egg yolks and add salt and pepper. | 6. Gradually beat in the remaining olive oil in a thin stream, using a whisk, until you feel the aioli is thick enough. | 7. Add lemon juice to taste and leave on one side. (Reward yourself for your efforts by drinking the other glass of wine!). | 8. Cut the skinned and boned fish into 1" chunks and add it to the saucepan. | 9. Poach for 15 minutes. | 10. Then remove the fish with a draining spoon and keep warm. | 11. Sieve the stock and discard the *vegetables. | 12. Return the stock to the pan and reheat gently. | 13. Take about half of the aioli and beat the remaining egg yolk into it. Then slowly pour the warmed stock onto it, stirring constantly. | 14. Return this mixture to the pan and heat gently, stirring all the time, until it thickens slightly. | 15. It should be like rather thin custard. Don't let it boil, or it will curdle. | 16. Divide the cooked fish between serving bowls and pour the soup over it. | 17. Serve with thin slices of toasted French bread and the remaining aioli. | 18. NOTE: I serve the *vegetables - tomatoes, onions & garlic on the side as an extra vegetable. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
monkfish	1 1/2	1/2		516.8012	0.0	98.4642	10.335999999999999
olive oil	1/2			59.67	0.0	0.0	6.75
tomato	3		chopped	120.6297	26.0694	5.8975	1.3403
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	13		peeled diced	-	-	-	-
thyme	1	sprig		-	-	-	-
orange zest	1		grated	-	-	-	-
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
white wine	2	glasses		-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
egg yolk	3			164.22	1.8309	8.0886	13.5354
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.