Total time 90 min
- Monkfish spines and head
- Medium onion
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.