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Fish soup


Fish soup (Photo: YOU)

Ingredients 17
Servings Makes about 3 liters of this soup
Time 20 min

Ingredients

  • 1,5
    l
    vegetable stock
  • 400
    ml
    2 cans of coconut milk
  • 30
    ml
    grated fresh ginger
  • 1 onion, chopped
  • 5 garlic cloves, crushed
  • 1 whole chilli
  • 2 star anise
  • 10
    ml
    cumin seeds
  • 250g trout or 500g hake
  • 15
    ml
    oil
  • 2 shallots, peeled and halved
  • 1 red pepper, cut into chunks
  • oil
  • 30
    ml
    lime juice
  • 30
    ml
    brown sugar
  • 60
    ml
    soy sauce
  • fresh coriander
 

Method

2 hours
 

1. Stock

Put the stock, coconut milk, ginger, onion, garlic, chilli, star anise and cumin seeds in a large saucepan and bring to the boil. Reduce the heat and simmer slowly for about 1½ hours or until fragrant. Drain and discard the solids.

2. Soup

If using trout, put it skin-side down in a pan with a little heated oil. Cook until the skin is crispy and the flesh just done. Remove the skin and break the fish into pieces. If you opt for hake, season with salt and pepper. Fry until the hake can be easily flaked with a fork.

3.

Fry the shallots and red pepper in a little oil until soft.

4.

Add the fish, shallots and pepper to the stock, followed by the rest of the ingredients except the coriander and heat through.

5.

Spoon into bowls and garnish with fresh coriander.

 

 

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