Monkfish Ukha Recipe From The Russian Tea Room

Ingredients

• 4 cups seafood stock (homemade or high-quality storebought)
• 2 cups water
• 6 beefsteak tomatoes, quartered
• 1 large shallot, roughly chopped
• 6 garlic cloves, peeled and smashed
• 2 lemongrass stalks, cut lengthwise and smashed
• 1 tablespoon fennel seeds
• 2 tablespoons coriander seeds
• 2 tablespoons Sichuan peppercorns
• 1 bunch dill, roughly chopped, plus ¼ cup dill, roughly chopped
• ½ cup carrots, finely chopped
• 1 cup zucchini, finely chopped
• 1 cup butternut squash--peeled, seeded and cut into 1-inch cubes
• ¼ cup extra-virgin olive oil, divided
• 1 pound monkfish, cut into 4 pieces
• 2 tablespoons mint, roughly chopped
• 2 tablespoons cilantro, roughly chopped
• ½ teaspoon salt, plus more to taste

Directions

1. Make the broth: In a large stockpot, combine the stock, water, tomatoes, shallot, garlic, lemongrass, fennel seeds, coriander seeds and peppercorns. Bring the liquid to a boil and then reduce the heat and simmer for 15 minutes. Strain the broth through a fine-mesh sieve into a container and reserve; discard the vegetables and spices.
2. Preheat the oven to 350°. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the carrots, zucchini and butternut squash and cook over medium heat until slightly softened, about 8 minutes. Add the reserved broth and simmer until the vegetables are cooked through, about 10 minutes.
3. Meanwhile, heat the remaining olive oil in a nonstick skillet. When the oil is hot, add the monkfish pieces and sear over high heat until golden, about 2 minutes on each side. Transfer the monkfish to a baking sheet and continue cooking in the oven for about 5 minutes, or until the flesh turns white all the way through.
4. Add the dill, mint, cilantro and salt to the soup and season to taste with additional salt. Ladle the soup into bowlsand top each with a piece of monkfish. Serve immediately.