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Ingredients
Coconut and Vegetable Soup with Pollock
- Ingredients
- 1 onion
- 2 garlic cloves
- 2 carrots
- 1 Fennel
- 250 grams Celery
- 2 Tbsps sunflower oil
- 1 Tbsp red Curry paste
- 400 milliliters fish stock
- 400 milliliters unsweetened Coconut milk
- 60 grams Coconut flakes
- 500 grams Pollock
- Noilly Prat
- salt
- cayenne pepper
- Dill (for garnish)
Peel the onion, garlic, carrots, fennel and celery and dice. Heat the oil in a saucepan, add the vegetables and saute, stirring all the while, for 3-4 minutes. Stir in the curry paste, sauté briefly, then pour in the fish stock and the coconut milk. Bring to a boil, reduce to a simmer and cook, stirring occasionally for 20 minutes.
Meanwhile, saute the flaked coconut in a dry skillet until golden brown. Rinse the fish, pat dry and cut into bite-size pieces.
Working in batches if necessary, transfer the soup to a blender and puree, leaving the soup a little bit chunky, if desired. Stir in the Noilly Prat, and season with salt and cayenne pepper to taste. Add the flaked coconut to the saucepan along with the fish and simmer over low heat until the fish is just cooked through, about 6 minutes. Serve garnished with dill.