Monkfish scampi and watercress soup

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Nathan Outlaw
From Saturday Kitchen

Ingredients

For the soup

  • olive oil, for cooking
  • 50g/1¾oz unsalted butter
  • 1 small onion, sliced
  • 2 garlic cloves, sliced
  • 1 large potato, peeled and thinly sliced
  • 800ml/1½ pints vegetable stock
  • 2 large bunches watercress, washed and dried
  • large handful spinach, washed and dried
  • sea salt and freshly ground black pepper

For the monkfish

  • 500g/1lb 2oz trimmed monkfish fillet
  • 1 lemon, zest only
  • oil, for deep frying
  • 100g/3½oz plain flour
  • 2 free-range eggs, beaten
  • 200g/7oz Japanese panko breadcrumbs
  • sea salt and freshly ground black pepper

To serve

  • extra virgin olive oil
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