Title: Baudroie lou marques - lou marques' monkfish soup
 Categories: Fish, French, Soups & sto
      Yield: 1 Servings
 
      2    Navel oranges
      3 md Potatoes; peeled, thinly
           -sliced
      3 md Onions; thinly sliced
     16 sm Mushroom caps
      2    Cloves garlic; thinly sliced
      3    Artichoke hearts; fresh,
           -quartered
      2 md Tomatoes; peeled, seeded,
           -chopped
      1 lg Sprig fresh thyme
      2    Bay leaves
      3 tb Extra virgin olive oil
      2 qt Water
      2 lb Monkfish; fresh *
           Salt; to taste
           Freshly ground black pepper;
           -to taste
      1    Handful parsley; Italian,
           -minced

MMMMM--------------------------GARNISH-------------------------------
      4 sl Homemade white bread;
           -country style
      1    Clove garlic; halved
      1 ts Extra virgin olive oil
 
  * remove membrane and cut into 1/2" crosswise slices
  
  MONKFISH SOUP: Carefully cut the zest (the colored part of the peel)
  from each orange, being sure not to get any of the white pith. Leave
  the zest in large pieces. It will be removed before serving the soup.
  Combine the orange zest, potatoes, onions, mushrooms, garlic,
  artichokes, tomatoes, thyme , bay leaves and 2 tablespoons of the oil
  in a large, heavy bottomed soup pot. Add the water and heat to a boil
  over high heat. Boil rapidly for 15 minutes. Add the monkfish and
  cook 5 minutes longer. Carefully skim the soup, as the fish cooks.
  
  PREPARE GARNISH: Preheat the broiler. As the fish cooks, prepare the
  garnish. Rub the bread on both sides with garlic and brush with oil.
  Toast the bread on both sides under the broiler.
  
  FINISH SOUP AND SERVE: Remove the bay leaves and orange zest from the
  soup and season it with salt and pepper. To serve, divide the
  vegetables and fish evenly among 4 warmed soup bowls and ladle the
  broth over all. Sprinkle with parsley and the remaining 1 tablespoon
  oil. Serve with the grilled garlic bread.
  
  Me ke aloha, Mary
  
  Recipe