Coconut Fish Soup

Coconut Fish Soup Recipe from Fiji - Ingredients: Cod, Onion, Pepper, Lemon and More

Region / culture: Fiji | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Coconut Fish Soup is a delicious and creamy soup that combines the flavors of fresh fish, coconut cream, and aromatic spices. This soup is perfect for a cozy night in or a special dinner party.

History

Coconut Fish Soup is a traditional dish in many coastal regions around the world, where fresh fish and coconut are abundant. The combination of these two ingredients creates a rich and flavorful soup that is loved by many.

Ingredients

2 lb (907 g) fish heads and carcasses (cod, snapper or similar)
7 cups water
2 tsp salt
1 large onion
dash of pepper
1 small whole chile
1 tbsp lemon juice
2 cups thick coconut cream (not sweetened)
lemon slices and chopped green onions for garnish

How to prepare

Bring the first 6 ingredients to a simmer and continue simmering until soft.
Periodically skim off any impurities.
Strain the stock and adjust the seasoning if needed.
Stir in lemon juice and coconut cream, and heat thoroughly without boiling.
Garnish with a lemon slice and chopped green onions.

Variations

Add vegetables such as bell peppers, carrots, or spinach for added nutrition.
Use different types of fish such as cod, halibut, or salmon for a unique flavor.
Add spices such as curry powder or turmeric for a different twist.

Cooking Tips & Tricks

Use fresh fish for the best flavor and texture.

- Be sure to skim off any impurities that rise to the surface while simmering the stock.

- Adjust the seasoning to your taste preferences.

- Do not boil the soup once the coconut cream has been added, as it may curdle.

Serving Suggestions

Coconut Fish Soup can be served as a main dish with a side of rice or crusty bread. It can also be served as a starter soup before a larger meal.

Cooking Techniques

The key cooking techniques for Coconut Fish Soup include simmering the stock, straining it, and then adding the coconut cream without boiling.

Ingredient Substitutions

If you do not have coconut cream, you can use coconut milk as a substitute. You can also use any firm white fish in place of snapper.

Make Ahead Tips

Coconut Fish Soup can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Coconut Fish Soup with a slice of lemon and chopped green onions for a pop of color and freshness.

Pairing Recommendations

Coconut Fish Soup pairs well with a crisp white wine such as Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftover Coconut Fish Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Coconut Fish Soup contains approximately 350 calories.

Carbohydrates

Each serving of Coconut Fish Soup contains approximately 10 grams of carbohydrates.

Fats

Each serving of Coconut Fish Soup contains approximately 20 grams of fats.

Proteins

Each serving of Coconut Fish Soup contains approximately 30 grams of proteins.

Vitamins and minerals

Coconut Fish Soup is rich in vitamins and minerals, including vitamin C, vitamin B12, and potassium.

Alergens

Coconut Fish Soup contains fish and coconut, which may be allergens for some individuals.

Summary

Coconut Fish Soup is a nutritious and flavorful dish that is high in proteins and healthy fats. It is a great option for a balanced meal.

Summary

Coconut Fish Soup is a delicious and nutritious dish that is perfect for a cozy night in or a special dinner party. With its creamy coconut base and tender fish, this soup is sure to become a favorite in your household.

How did I get this recipe?

. It was a dreary winter day, and I was flipping through an old cookbook that my dear friend had given me as a gift. As I turned the pages, a colorful and enticing picture caught my eye - Coconut Fish Soup. The vibrant colors of the fresh vegetables and the rich broth made my mouth water, and I knew I had to try making it.

I read through the recipe carefully, taking note of each ingredient and step. It seemed like a complex dish, but I was determined to give it a try. I gathered all the ingredients I needed - fresh fish, coconut milk, vegetables, spices, and herbs. I spent hours in the kitchen, carefully chopping, sautéing, and simmering the ingredients to create the perfect blend of flavors.

As the soup simmered on the stove, the aroma filled the kitchen with a tantalizing scent. I couldn't wait to taste the final result. When it was finally ready, I ladled a steaming bowl of Coconut Fish Soup into a bowl and took my first spoonful. The flavors exploded in my mouth - the sweetness of the coconut milk, the freshness of the vegetables, and the delicate flavor of the fish. It was a culinary masterpiece, and I knew I had to share it with my friends and family.

I invited my closest friends over for a dinner party, and I proudly served my Coconut Fish Soup as the main course. As they took their first bites, their eyes widened in delight. They couldn't believe that I had made such a delicious and exotic dish. They begged me for the recipe, and I happily shared it with them.

From that day on, Coconut Fish Soup became a staple in my recipe collection. I made it for family gatherings, dinner parties, and even just for myself when I wanted a comforting and flavorful meal. Each time I made it, I added my own twist, experimenting with different spices, vegetables, and types of fish. It became a dish that I was known for, and I was always happy to share it with anyone who asked.

Over the years, I learned to make Coconut Fish Soup in many different ways. I learned new techniques from watching cooking shows, reading cookbooks, and even taking cooking classes. I picked up tips and tricks from friends and family members who were also passionate about cooking. Each time I made the soup, I learned something new and added my own personal touch to the recipe.

One day, I was visiting a local market and came across a vendor selling fresh coconut milk. I had always used canned coconut milk in my Coconut Fish Soup, but I was intrigued by the idea of using fresh coconut milk for a richer and more authentic flavor. I bought a few coconuts and set to work extracting the milk. It was a laborious process, but the result was worth it - the soup had a creamier texture and a more intense coconut flavor.

I shared my new discovery with my friends, and they were amazed by the difference that fresh coconut milk made in the soup. They urged me to enter my recipe in a cooking competition, and I hesitantly agreed. I spent weeks perfecting my Coconut Fish Soup, trying out different combinations of spices and herbs to create the ultimate flavor profile.

On the day of the competition, I nervously presented my Coconut Fish Soup to the judges. As they took their first spoonful, I held my breath, waiting for their reaction. To my delight, they were blown away by the depth of flavor and the perfect balance of ingredients. They awarded me first place, and I was thrilled to receive recognition for a dish that had become so dear to me.

As I reflect on my journey with Coconut Fish Soup, I realize that cooking is not just about following a recipe - it's about passion, creativity, and a willingness to learn and experiment. I am grateful for all the people and experiences that have shaped my culinary skills and allowed me to create dishes that bring joy and delight to those around me. And I know that as long as I have a kitchen and a stove, I will continue to explore new recipes and flavors, always seeking to create the perfect dish that will warm the hearts and nourish the souls of those I love.