Coconut Fish Soup

Submitted by iknitok

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 lbs fish heads, and carcasses (white fish, like snapper or cod)
• 7 cups water
• 1 large onion, roughly chopped
• 2 teaspoons salt
• 1⁄2 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.