Eclectic fish soup

Recipe from: 14 May 2010

Ingredients 12
Servings 3
Time 10 mins

Ingredients

  • 4
    hake fillets (I used frozen)
  • 1 x 400
    g
    tin coconut cream
  • 800
    g
    water (2 tins full)
  • 3/4
    cup
    ground almonds (I bought unsalted almonds and ground my own)
  • 1
    packet broccoli florets
  • 1
    cup
    chopped chives
  • 1
    cake vermicelli rice noodles
  • Juice and zest of 1 lemon
  • 1
    tsp
    fish sauce
  • A few lime leaves
  • Salt and pepper to taste
  • 1
    tsp
    xylitol/ sugar to taste
 

Method

30 mins
 
Place coconut cream, ground almonds and water in a large pot and bring to the boil.

Add fish sauce, lime leaves, salt, pepper, hake fillets and rice noodles and simmer for about 10 - 15 minutes.

Add juice and zest of lemon, chives, broccoli, xylitol and simmer until broccoli is just done ( 5 - 10 minutes).

Taste - you may need to add some more salt and pepper or xylitol (to make sure the balance between sweet, salty, sour and peppery is right).

Serve piping hot with a sprinkling of chives.

For more of Leaine's kitchen recipes click here...
 

Read more on: fish/seafood  |  soup  |  sauté
 

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