Coconut Fish Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

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
    green onions, chopped
Advertisement

DIRECTIONS

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