Coconut Fish Soup Recipes

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COCONUT FISH SOUP



Coconut Fish Soup image

One of the chaps DH has worked with for over 45 years married a girl from Fiji many long years ago. The Fijian Islands are in the south-west pacific region, north-east of Australia. This is a soup from Veri's repertoire.

Provided by iknitok

Categories     Lactose Free

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 17.9, Fat 0.1, Sodium 787.1, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 0.7

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