Coconut Fish Soup - cooking recipe

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
Preparation
    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.

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