Ingredients

• 16 small mushroom caps
• 2 cloves garlic, thinly sliced
• 3 artichoke hearts, fresh, quartered
• 2 medium tomatoes, peeled, seeded, chopped
• 1 large sprig fresh thyme
• 2 bay leaves
• 3 tablespoons extra virgin olive oil
• 1-quarts water
• 2 pounds monkfish, fresh (remove membrane and cut into ½ inch crosswise slices)
• Salt to taste
• Freshly ground black pepper, to taste
• 1 handful parsley, Italian, minced
• For garnish -
• 4 slices homemade white bread country style
• 1 clove garlic, halved
• 1 teaspoon extra virgin olive oil

Directions

• Directions
• For monkfish soup: Carefully cut the zest (the colored part of the peel) from each orange, being sure not to get any of the white pith.
• Leave the zest in large pieces. It will be removed before serving the soup. Combine the orange zest, potatoes, onions, mushrooms, garlic, artichokes, tomatoes, thyme, bay leaves and 2 tablespoons of the oil in a large, heavy bottomed soup pot.
• Add the water and heat to a boil over high heat. Boil rapidly for 15 minutes. Add the monkfish and cook 5 minutes longer. Carefully skim the soup, as the fish cooks.
• For the garnish: Preheat the broiler. As the fish cooks, prepare the garnish. Rub the bread on both sides with garlic and brush with oil. Toast the bread on both sides under the broiler.
• Remove the bay leaves and orange zest from the soup and season it with salt and pepper. To serve, divide the vegetables and fish evenly among 4 warmed soup bowls and ladle the broth over all. Sprinkle with parsley and the remaining 1 tablespoon oil. Serve with the grilled garlic bread.