Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Coconut-Curry Monkfish Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 30 mins Total Time: 40 mins Servings: 4 A soothing coconut curry really satisfies on a cold night and this one comes together quickly. If you can't find monkfish, make this dish with any firm, meaty fish, such as halibut, haddock, rockfish, or sablefish. Ingredients 1 tablespoon vegetable oil 1 small onion, halved and thinly sliced (1 cup) 1 red bell pepper, stems, ribs, and seeds removed, cut into ¾-inch pieces 1 tablespoon minced fresh ginger (from a 1-inch piece) 2 tablespoons chopped cilantro stems, plus ½ cup leaves for serving Kosher salt and freshly ground pepper 2 tablespoons green curry paste, such as Maesri 2 tablespoons white-wine vinegar 1 can (13.5 ounces) light coconut milk 8 ounces clam juice 1 ¼ pounds monkfish fillet, skin and dark membrane removed, cut into 1-inch pieces Cooked rice, for serving (optional) 1 serrano, red-finger, or Thai chile (ribs and seeds removed for less heat, if desired), thinly sliced, for serving Directions Heat oil in a large straight-sided skillet over medium. When oil shimmers, add onion, bell pepper, ginger, and cilantro stems; season with salt. Cook, stirring occasionally, until vegetables are tender and golden in places, 12 to 15 minutes. Add curry; cook until fragrant, about 1 minute. Add vinegar; boil until mostly evaporated. Add coconut milk and clam juice; bring to a simmer. Generously season fish with salt and pepper; stir into skillet. Reduce heat to medium-low. Cook at a bare simmer, stirring gently a few times, until just cooked through but not falling apart, about 4 minutes. Ladle into bowls with rice, top with cilantro leaves and chile, and serve. Rate it Print