Spanish Monkfish and Vegetable Soup

Name: Spanish Monkfish and Vegetable Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (200 g) yellow onion, large, diced into ½-inch pieces; 4 cloves (20 g) garlic cloves, minced; 1 medium (200 g) red bell pepper, large, cored, seeded, and cut into ¾-inch chunks; 1 medium (200 g) yellow bell pepper, large, cored, seeded, and cut into ¾-inch chunks; 1¼ lbs (565 g) waxy potatoes (Yukon Gold or Fingerling), scrubbed, peeled, and cut into ¾-inch cubes; 6 cups (1440 ml) seafood or fish stock, unsalted; 0.1 g saffron threads, toasted and steeped in 2 tablespoons warm stock; ½ cup (120 ml) dry white wine; 2 leaves bay leaves; 2 sprigs (3 g) fresh thyme sprigs; 1½ lbs (680 g) monkfish fillet, skinned and cleaned, cut into 1½-inch chunks, patted dry; to taste sea salt; to taste freshly ground black pepper; ½ tsp (1 g) smoked paprika (pimentón de la Vera); ¼ cup (15 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish soup built on saffron-scented seafood stock with chunks of firm monkfish, tender potatoes, sweet bell peppers, and aromatics. The monkfish stays delicate and sweet while the vegetables soften into the savory broth, creating a rustic yet elegant bowl inspired by coastal Spanish cooking.

Prep: 20 min
Cook: 35 min
Total: 55 min
Makes: 4 servings (about 10 cups)

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Ingredients

4 servings

3 tbsp (45 ml) extra-virgin olive oil
1 medium (200 g) yellow onion, large, diced into ½-inch pieces
4 cloves (20 g) garlic cloves, minced
1 medium (200 g) red bell pepper, large, cored, seeded, and cut into ¾-inch chunks
1 medium (200 g) yellow bell pepper, large, cored, seeded, and cut into ¾-inch chunks
1¼ lbs (565 g) waxy potatoes (Yukon Gold or Fingerling), scrubbed, peeled, and cut into ¾-inch cubes
6 cups (1440 ml) seafood or fish stock, unsalted
⅛ g (0.1 g) saffron threads, toasted and steeped in 2 tablespoons warm stock
½ cup (120 ml) dry white wine
2 leaves bay leaves
2 sprigs (3 g) fresh thyme sprigs
1½ lbs (680 g) monkfish fillet, skinned and cleaned, cut into 1½-inch chunks, patted dry
to taste sea salt
to taste freshly ground black pepper
½ tsp (1 g) smoked paprika (pimentón de la Vera)
¼ cup (15 g) fresh flat-leaf parsley, finely chopped, for garnish (optional)

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5- to 6-quart)
Cutting board
Sharp chef's knife
Wooden spoon or soup ladle
Small dry skillet or pan (for toasting saffron)

Steps

Before you start

Pat monkfish dry with paper towels and bring to room temperature for 15 minutes before cooking
Have seafood stock simmering in a separate pot so you can add it hot to the soup
Toast saffron in a dry pan for 30 seconds to release its aroma, then steep in 2 tablespoons warm stock

1
Toast saffron and warm stock
- Place saffron threads in a small dry skillet over medium heat and toast for 30 seconds, stirring gently, until fragrant.
- Pour 2 tablespoons of the warm seafood stock over the saffron in a small bowl and let steep while you prepare the soup.
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Ready when: Saffron releases its deep red color and aroma
Tip: Toasting saffron before steeping intensifies its flavor and color.
2
Sauté aromatics
- Heat the olive oil in a large heavy-bottomed pot (5- to 6-quart) over medium heat.
- Add the diced onion and cook for 4 minutes, stirring occasionally, until softened and beginning to turn translucent.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is soft and translucent; garlic smells sweet and fragrant
Tip: Don't let the garlic brown or it will taste bitter.
3
Add peppers and paprika
- Stir in the red and yellow bell pepper chunks and the smoked paprika.
- Cook for 3 minutes, stirring frequently, until the peppers begin to soften and the paprika coats all the ingredients.
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Ready when: Peppers are slightly softened; paprika is evenly distributed and bloomed
Tip: Cooking paprika briefly in oil blooms its flavors and deepens the color of the broth.
4
Deglaze with wine
- Pour in the dry white wine, scraping the bottom of the pot with a wooden spoon to lift any flavorful browned bits.
- Let the wine simmer for 2 minutes to slightly reduce and cook off some of the alcohol.
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Ready when: Wine is lightly reduced and alcohol smell is mostly gone
Tip: This step builds depth and removes raw wine flavor from the soup.
5
Add potatoes and stock
- Add the potato cubes to the pot along with the remaining seafood stock (about 5¾ cups), the steeped saffron with its steeping liquid, the bay leaves, and the thyme sprigs.
- Increase heat to medium-high and bring to a boil, then reduce to medium and simmer for 15 minutes, stirring occasionally, until the potatoes are almost tender but still hold their shape.
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Ready when: Potatoes are fork-tender but still hold their shape; broth is fragrant and golden from saffron
Tip: Keep the heat at medium to maintain a gentle simmer so potatoes don't break apart.
6
Add monkfish and simmer
- Season the soup lightly with sea salt and black pepper.
- Gently stir in the monkfish chunks, ensuring they're submerged in the broth.
- Return to a gentle simmer over medium heat and cook for 8–10 minutes, until the monkfish is opaque throughout and flakes easily with a fork.
- Do not stir aggressively or the fish will break apart.
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Ready when: Monkfish is opaque white throughout and flakes gently when tested with a fork
Tip: Monkfish is delicate once cooked; stir gently and handle it minimally to keep chunks intact.
7
Taste and adjust seasoning
- Remove the bay leaves and thyme sprigs with a slotted spoon.
- Taste the soup and adjust seasoning with more sea salt and black pepper as needed.
- The broth should taste savory with a subtle saffron warmth.
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Ready when: Soup tastes balanced and flavorful
Tip: Taste before adding too much salt; seafood stock can be naturally salty.
8
Serve
- Ladle the soup into warm bowls, distributing the monkfish, vegetables, and broth evenly.
- Drizzle each bowl lightly with extra-virgin olive oil if desired, and garnish with fresh chopped parsley.
- Serve immediately.
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Tip: Warm the bowls beforehand so the soup stays hot longer at the table.

Good to know

Tips

Monkfish has a firm, almost lobster-like texture and stays succulent; look for it at Spanish markets, upscale fishmongers, or high-end grocers. Ask the fishmonger to skin and clean it for you to save time.
Saffron is essential to the authentic flavor of this soup—don't skip it or substitute with turmeric unless absolutely necessary. A tiny pinch goes a long way, so one gram (about 15–20 threads) is plenty.
Use hot stock straight from the pot rather than cold stock to keep the soup cooking at the right pace and to prevent shocking the vegetables.
This is a rustic, chunky soup—the vegetables soften but don't dissolve. If you prefer a smoother broth, press some of the cooked potatoes against the side of the pot to thicken it slightly, but leave the pieces intact.

Make ahead

Prepare all vegetables and have them measured and cut up to 4 hours ahead; store in airtight containers in the refrigerator. Bring stock to a simmer just before cooking. The soup tastes best served fresh, but can be made through Step 5 (before adding monkfish), cooled, and refrigerated for up to 24 hours; reheat gently over medium heat, then add fresh monkfish and finish cooking.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over medium-low heat on the stovetop to avoid breaking up the fish. Do not freeze, as the texture of the monkfish and potatoes will suffer.

Substitutions

monkfish fillet, skinned and cleaned → halibut or cod fillet. Both are firm white fish that hold up well to simmering; cook times remain the same.
seafood or fish stock, unsalted → vegetable stock or light chicken stock. Use the same quantity; the soup will be slightly less briny but still delicious.
saffron threads → 0.25 tsp turmeric. Turmeric will give a warm golden color but won't replicate saffron's floral notes; increase paprika slightly for more depth.
dry white wine → additional seafood stock or dry vermouth. Omit the wine entirely if preferred; add the stock directly and reduce the simmering time by 1 minute.