Wednesday 12 December 2012

Coconut Peanut Fish Soup

 This warm and hearty soup is a strange lovechild of international cuisine. Combining the hearty, thick peanut and coconut of a traditional Brazilian soup recipe with the spiciness and blends of flavour of a Thai tom-yum soup results in this tasty soup! Easy and quick to make, it's sure to warm you up!

I used dried cilantro...shhhhhhhh...

 Serves two as a side or one as a main dish
-1 small yellow onions
-2 cloves garlic
-2 dried chilies
-3/4 c. coconut milk
2 1/2 tbsp. pure peanut butter (Just peanuts and oil)
2-3 tbsp. tomato paste
1 filet of tilapia or other white fish
2/3c. liquid (shrimp or fish broth would be excellent but water can do!)
1/2 a point of anis, powdered
1/2 tsp olive oil
Juice of half (or a whole) lime (to taste)
Fresh cilantro, salt and pepper to taste

1) Dice onion, crush garlic, coarsely chop chilies and cook with oil in the bottom of a pot
2) Once the onion mix is soft and fragrant, add coconut milk, peanut butter, tomato paste, anis, salt, pepper, lime juice and liquid of choice cook on medium-high heat until homogenous and slightly thickened, at least 5 minutes
3) Add all other ingredients except for coriander, continue cooking until fish is cooked through but not tough, don't hesitate to taste it to check
4) Garnish with fresh coriander and serve!

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