Remove the skin from the onion, cut into small cubes, sweat in a saucepan in a little olive oil at low temperature until translucent, add the clear soup and simmer for five minutes just below boiling point. Add the canned tomatoes, heat, add the garlic and blend with a hand blender while pouring in the remaining olive oil. Steep the cinnamon bark with the basil stems in it for a few minutes and remove again. Season with salt, sugar and cayenne pepper.
Cut the monkfish into ten to fifteen mm cubes, fry in oil in a hot frying pan over medium heat for a good two min, remove the frying pan from the kitchen stove, season with salt and pepper and drain on kitchen roll.
Pour the soup into warm soup plates, evenly distribute the fish cubes in it and sprinkle with fresh basil.
Tip: To fry the monkfish, it is best to use a large, coated frying pan so that all the cubes come to rest against each other, roast evenly, release easily from the frying pan and do not draw water. The tomato soup can also be served with fried crab tails or other fish fillets, such as golden perch, pike perch or gilthead.
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