Total Time
35mins
Prep 5 mins
Cook 30 mins

One of the chaps DH has worked with for over 45 years married a girl from Fiji many long years ago. The Fijian Islands are in the south-west pacific region, north-east of Australia. This is a soup from Veri's repertoire.

Ingredients Nutrition

  • 2 lbs fish heads, and carcasses (white fish, like snapper or cod)
  • 7 cups water
  • 1 large onion, roughly chopped
  • 2 teaspoons salt
  • 12 teaspoon pepper
  • 1 chili, small & left whole
  • 1 tablespoon lemon juice
  • 2 cups unsweetened coconut cream (I use coconut-flavoured reduced skim milk for a low-fat version)
  • 6 -12 lemon slices
  • 6 green onions, chopped

Directions

  1. Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
  2. Skim periodically for a clear broth.
  3. Strain off stock and adjust seasoning if necessary.
  4. Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
  5. Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
  6. Serve in bowls. Garnish with lemon slices & chopped green onions.