Eclectic fish soup

3 servings Prep: 10 mins, Cooking: 30 mins
Rate this recipe
Texture, creaminess and zing- the three fundamentals to any dish. Eat and enjoy.

By Food24 May 14 2010
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Ingredients (12)

4 hake — fillet
1 x 400 g coconut cream — tin
800 g water
3/4 cup almonds — ground
1 broccoli — florets
1 cup fresh chives — chopped
1 noodles — vermicelli rice
lemon — zest and juice
1 tsp fish sauce
lime leaves
salt and freshly ground black pepper — to taste
1 tsp xylitol — sugar to taste
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Method:

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…



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