Preparation

Today we propose a very nutritious soup based on fish and a pseudo cereal, quinoa, which does not contain gluten, so it can be consumed by people with celiac disease. It is a very nutritious and complete dish, excellent for strengthening muscle tone, giving energy and nourishing.

This recipe combines monkfish and quinoa. The first is a white fish, rich in proteins of great biological value and with a very low caloric content. Quinoa is rich in carbohydrates and vegetable proteins. It is also a source of vitamins (C, E, B1, B2 and niacin) and minerals (calcium, iron, phosphorus and magnesium).

Elaboration:

First of all we wash the quinoa, it is convenient to wash it very well with abundant cold water, to eliminate the saponin (a substance not suitable for consumption). Once it is clean, we toast it in a pan without oil, stirring it occasionally and reserve.

Meanwhile, cut the onion into pieces and sauté it in a pot with a little olive oil. When poached, add the chopped carrot and fennel bulb, saffron, bay leaf and a pinch of salt. Sauté a few minutes and add the monkfish in pieces and the quinoa. Cover with the fish broth and simmer for 15 minutes.

Rectify salt, add more broth or water if necessary, and serve on soup plates.

You can serve it lighter or thicker depending if you are going to accompany it with something behind or it will be a unique dish.

Quinoa has a flavor similar to brown rice, however you can brown it with a splash of oil before cooking it and its flavor will change, acquiring a nutty touch.

Note: the amounts indicated are for 4 people, cooking 20 min preparation 40 min.