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Asian Cauliflower and Monkfish Soup https://www.metro.ca/userfiles/image/recipes/bolee-chou-fleur-baudroie-asiatique-5589.jpg PT20M PT25M PT45M
Heat oil in a large pot over medium heat; cook onions, celery, carrot and cauliflower for 10 minutes, stirring occasionally, until onions are glassy.Add garlic, hot pepper and lemon grass and cook for a few more minutes.Add stock, bok choy, fish sauce and ginger; bring to a boil and let simmer for 5 to 10 minutes.Add fish and cook a few minutes in barely simmering stock.Remove hot pepper and lemon grass.Serve piping hot.Recipe of eatquebec.comPhotography: Benoit Levac, Levac photo
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3 Tbsp. (45 mL) extra virgin olive oil 1 medium-sized onion, minced 2 Quebec celery cut into thin diagonal slices 1 carrots, peeled and julienned 2 cups (500 mL) cauliflower florets 2 clove garlic, minced 1 hot pepper, crushed 1 lemon grass, halved lengthwise 6 cups (1 1/2 L) vegetable or chicken broth 2 cups (500 mL) bok choy, thinly sliced 2 Tbsp. (30 mL) fish sauce 1 Tbsp. (15 mL) fresh ginger 3/4 lb (190 g) monkfish, skinned and sliced Salt and freshly ground pepper to taste
Asian Cauliflower and Monkfish Soup

Asian Cauliflower and Monkfish Soup

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 1
    medium-sized onion, minced
  • 2
    Quebec celery cut into thin diagonal slices
  • 1
    carrots, peeled and julienned
  • 2 cups
    (500 mL)
    cauliflower florets
  • 2
    clove garlic, minced
  • 1
    hot pepper, crushed
  • 1
    lemon grass, halved lengthwise
  • 6 cups
    (1 1/2 L)
    vegetable or chicken broth
  • 2 cups
    (500 mL)
    bok choy, thinly sliced
  • 2 Tbsp.
    (30 mL)
    fish sauce
  • 1 Tbsp.
    (15 mL)
    fresh ginger
  • 3/4 lb
    (190 g)
    monkfish, skinned and sliced

  • Salt and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Heat oil in a large pot over medium heat; cook onions, celery, carrot and cauliflower for 10 minutes, stirring occasionally, until onions are glassy.

Add garlic, hot pepper and lemon grass and cook for a few more minutes.

Add stock, bok choy, fish sauce and ginger; bring to a boil and let simmer for 5 to 10 minutes.

Add fish and cook a few minutes in barely simmering stock.

Remove hot pepper and lemon grass.

Serve piping hot.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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