Enjoy a bowl of delicious tropical paradise fish soup and daydream about lounging on a beach. A harmonious blend of exotic tastes and wholesome warmth characterizes this meal, which has delicate white fish, creamy coconut, and zesty lime. Everyone will be begging for more of this soup, which is great for a light meal or lunch.
Things Needed for the Fragrant Foundation:
1/4 cup of olive oil
One finely sliced onion, two minced garlic cloves, and one inch of grated ginger
One sliced bell pepper, either red or yellow
The Broth:
1 liter (or can) of coconut milk
3 cups of broth, either seafood or veggie
To add depth of flavor, you may optionally add 1 tablespoon of fish sauce.
Lime zest and juice from one lime
Season with black pepper and salt to taste.
As for the Primary Protein:
white fish fillets (cod, tilapia, snapper)—1 pound (450 g), diced into little pieces
To Top It Off: Julienned, fresh cilantro Wedges of lime
Instructions
1. Begin by making the aromatic base.
Olive oil should be heated in a big saucepan over medium heat.
When the onion is tender and translucent, add the chopped onion and sauté for another three to four minutes.
Cook, stirring occasionally, for about 1 minute, until aromatic, adding the grated ginger and minced garlic.
After two or three minutes, add the chopped bell pepper and continue cooking until it becomes somewhat soft.
2. Bring the Broth to a Boil: With a good stirring, add the coconut milk and broth.
