Monkfish scampi and watercress soup
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 …
