Spring Vegetable and Monkfish Bouilliabasse

For a main meal with a taste of the Mediterranean, try Kevin Dundon's chunky and flavoursome fish and vegetable soup
By Kevin Dundon
Spring Vegetable and Monkfish Bouilliabasse
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


  • 30 ml olive oil
  • 2 cloves garlic, chopped
  • 1 small onion, diced
  • 1 medium carrot, diced
  • 50 g spring onions, cut into 2.5cm pieces
  • 1 small leek, sliced
  • 2 small potatoes, diced
  • 1 red chilli, seeds removed, chopped
  • 1 sprigs rosemary
  • 50 ml dry white wine
  • 1 litres vegetable stock
  • 2 plum tomatoes
  • 300 g monkfish fillet, no skin, cut into thin strips
  • 1 tbsp coriander leaves, chopped
  • sea salt and freshly ground black pepper


1. Heat the oil in a large saucepan over a low heat and fry the garlic, onions, carrot, spring onion, leeks and potatoes until they have softened but not coloured - about 5 minutes.

2. Add the chilli, rosemary and seasoning to the pan, and pour in the white wine. Cook down over a medium heat until reduced by half.

3. Add the stock and add chopped tomatoes to the pan - bring to the boil and simmer for 7-10 minutes before addingA the monkfish and chopped coriander. Simmer for a further five minutes, adjusting the seasoning if necessary.

4. Pour into bowls and serve with crusty bread.

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