Beach Crab soup with monkfish

Shopping List for 4 adults

1 to 2 kg large beach crab
1 kg monkfish fillets or other lean fish
2 l water
˝ l apple juice or apple cider or white wine
1 dl oil select your own choice of oil
400 g canned peeled tomatoes
1 small can of tomato paste Russo
165 ml canned coconut milk
1 lime fruit slices for garnish

Herbs of your choice:
thyme, parsley, parsnip, basilikum, dill,
coriander, sage, and red hot chili pepper
1 to 2 sour apples, 1 carrot
2 big onions, 4 cloves garlic
3 leeks, only the green
5 cm fresh ginger
1 tsp. rose paprika
2 tsp. salt, 2 tsp. cane sugar
I am an angler in Scandinavia
Recipe No. 41
Beach Crab soup with monkfish
Beach Crab soup with monkfish

Procedure without liability: Contact a fisherman, you know, and ask him to take a bucket of crabs back home to you. There are so many crabs in our waters, so it is a pity not to use these for a good soup.

Take hold of a rear of crab legs and steering the crab around on his back with the knife. Cleave the crabs from the underside with a sharp knife from head to tail. Sauté the crabs five minutes in oil in a large or saucepan. Meanwhile, you have cooked a soup of water, apple juice, apple cider, white wine, salt, sugar and herbs. Come crabs into the pot and boil them in 40 minutes. Half can be crushed or blended before being cooked in the soup. It gives a strong flavor to the soup.

Sieve it all up in a clean bowl and let it settle. The soup can now be divided into 2 portions of 1 liter. Freeze one half if you only have to be 4 persons. The other half poured in a pot with the peeled tomatoes without moisture, tomato paste and coconut milk. Cook to a boil and season with salt, sugar and white wine or a little white wine vinegar. If you don't like coconut milk, you can use cream.

Clean the monkfish fillets free from bones and skin, cut them in the mouth right pieces and sprinkle some salt on. Steam them on the grid of a fish pot in approx. 2 minutes. Put first grid with fish pieces in the fish pot when the water or white wine boils.

Serving: Place fish pieces in a deep plate and pour the hot soup over.

Garnish: Freshly cut dill or coriander is suitable as a sprinkle. Some giant prawns decorate the edge of the plate. Slices of lime fruit added to the soup.

Drink: I think there must be served the same white wine that is used in the soup.

Hint: Toasted garlic bread can be served with the dish.

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