Spanish cuisine · Soups & Stews

Sopa de Rape y Almendras

Catalan monkfish soup, thickened with a picada of toasted almonds, bread and saffron.

Ingredients · for 4 servings

• 600 g monkfish fillet
• 100 g almonds (blanched)
• 2 slices white bread
• 1/2 tsp saffron threads
• 1 onion
• 3 cloves garlic
• 2 tomatoes
• 100 ml white wine
• 1 l vegetable stock
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Remove the skin and central bone from the monkfish, cut into 3 cm cubes, salt and chill until needed.
2. Heat 3 tbsp olive oil and toast the almonds, bread slices and two garlic cloves over medium heat for 3–4 min. until golden brown; remove and process with the saffron and a little broth in a mortar or blender into a smooth picada.
3. Finely chop the onion and remaining garlic and sauté in the leftover oil over gentle heat for 6–8 min. until soft without coloring.
4. Add the peeled, diced tomatoes and reduce for 8 min. until the mixture is dark and jammy, then deglaze with the white wine and let it evaporate for 2 min.
5. Pour in the vegetable stock, simmer for 10 min., stir in the picada and let it thicken gently for another 5 min. until the soup turns slightly creamy.
6. Add the fish cubes and let them sit off the heat for 4–5 min. until translucent white, season with salt and pepper and serve sprinkled with chopped parsley.