A rich and flavorful fish soup that combines the taste of fresh fish with the creamy and slightly sweet essence of coconut milk. This dish is a delightful mix of savory and tropical flavors, perfect for a hearty meal.
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In a bowl, combine lemon juice, cumin, paprika, minced garlic, salt, and pepper.
Add the fish pieces, mix well, and marinate in the refrigerator for 30 minutes.
Heat olive oil in a saucepan over low heat.
Sauté the chopped onions, then add the peppers, marinated fish, and chopped tomatoes.
Cook for 2 minutes, stirring gently.
Pour in the coconut milk, cover the pot, and simmer for about 15 minutes, stirring occasionally, until the fish is fully cooked.
Add chopped cilantro if using, stir gently, and remove from heat.
Serve hot, either on its own or with a portion of cooked white rice.
Marinate the fish longer (up to 1 hour) for deeper flavor, but not overnight to prevent it from breaking down.
Avoid over-stirring after adding fish. Gentle mixing keeps the fillets intact.
What type of fish is best for this recipe?
Firm white fish like cod, haddock, tilapia, or snapper work well because they hold their shape while cooking.
Is there a substitute for coconut milk?
You can use a lower-fat alternative or almond milk, but it will change the flavor profile.
How can I make the soup spicier?
Add fresh sliced chili peppers or a pinch of cayenne pepper to increase the heat.
Can I prepare this soup in advance?
Yes, you can prepare it a day in advance and reheat it before serving.
What can I serve with this soup?
Serve it with crusty bread or over a bed of steamed rice for a complete meal.
