Cornmeal soup with Monkfish
For 4 people
400 g of diced monkfish fillets, 1.3 l of fish stock, 300 of instant or domestic cornmeal, 3 cloves of chopped garlic, 50 ml olive oil, 20g of butter, 1 teaspoon of marjoram, 1 tablespoon of parsley, salt, pepper
Cook the Monkfish fillets in fish stock for about 20 minutes on low heat. Now remove the fish and add the corn grits with constant stirring. If you use the domestic corn grits cook it about 45 minutes to 1 hour, if you use instant corn grits then it's enough to cook for a few minutes. In both cases it is important to spruce up the soup density. At the end, add the butter and olive oil, garlic and herbs. Add salt and pepper then add the monkfish meat. Serve hot.