Fish Soup with Leeks and Shiitake
Ingredients
- Ingredients
- 600 grams fish fillets (such as monkfish, salmon, walleye)
- 12 jumbo shrimp tails (unpeeled)
- 3 Tbsps sesame oil
- 300 milliliters fish stock
- 1 stalk Leeks
- 1 red chili pepper
- 1 Coriander (with coriander leaves)
- 1 stem Lemongrass
- 1 stalk Celery
- 2 garlic cloves
- 150 grams shiitake mushrooms
- 1 tsp freshly grated ginger
- 200 milliliters Coconut milk
- soy sauce
- salt
Preparation steps
Rinse the fish fillets, pat dry and chop. Peel the shrimp to the tail segment, devein, rinse and pat dry. Sauté the shells in 1 tablespoon hot oil and pour in the fish stock. Simmer for about 10 minutes, then pour through a sieve and collect the broth.
Rinse leek, trim and cut into rings. Rinse chile, trim and cut into rings. Peel the coriander root and cut into slices. Pluck the leaves and put aside for garnish. Peel the lemongrass, cut off ends and press. Rinse celery, trim and cut into pieces. Peel garlic and cut into slices. Brush the mushrooms and cut into slices.
Heat remaining oil and cook the chile, coriander root, lemongrass, celery, garlic, mushrooms and ginger for 2-3 minutes. Pour in the stock and add the coconut milk. Bring to a boil and add the pieces of fish and shrimp. Reduce to low heat and cook for about 5 minutes.
Lift the vegetables and the fish from the soup with a slotted spoon and transfer to plates. Let the liquid simmer as needed and season with soy sauce and salt. Frothing briefly with a hand blender, pour over the vegetables and fish and serve garnished with coriander leaves.
