- Medium onion
- monkfish spines and head
- Wash and peel all the vegetables.
- Fry the bones and/or head of the monkfish together with the potato, onion and tomatoes.
- Sauté everything together for 35 mins.
- Add water to cover and leave to simmer for 20-25 mins.
- Pass it through a sieve or strainer, squeezing to get all the juice out.
- The rice can be cooking while you are preparing the soup, or you can cook it in the same pot once you have finished.