Monkfish is good, but monkfish combined with mussels creates a new taste and satisfaction, all by this belgian soup !
- 1 medium monkfish tail on the bone or 2 fillets (200-250g each)
- 24 mussels
If the monkfish is on the bone cut it from the bone by cutting along it down the centre so that you have 2 fillets. Trim the fillets and carefully remove the tough membrane that covers them, cut them into medallions and flatten them slightly with the side of your knife. Scrub the mussels and pull off their beards, any of the mussels that are open and don't close when tapped sharply should be discarded.