The Perambulator

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Fish soup

March 25th, 2007 · No Comments

Sometimes the meals I make are so good I have to write the recipe down. This one was delightful. Remember, it’s all in the technique. Brown the onions in a dry pan on top of the sesame seeds, no oil until they start to brown.

Fish Soup

  • Preheat cast iron stockpot over medium heat
  • Add chunks of onion and sesame seeds
  • When the onions just start to brown, splash in some olive oil and stir
  • Add one whole chopped cayenne with seeds, stir
  • Add thin slices of carrot and chunks of zucchini
  • Add lots of bites of fresh garlic
  • Add a handful of basil, a bunch of parsley, a healthy sprinkle of nori flakes
  • Cover with large chunks of raw fish
  • Stir when the bottom of the fish starts to cook
  • Add another splash of olive oil, a portion of red curry paste, a squirt of liquid aminos
  • Stir occasionally until the fish is cooked
  • Add coconut milk
  • Simmer for about twenty minutes over very low heat stirring occasionally.

Serve over rice or just eat it on its own. This soup is very, very hearty and a little bit goes a long ways. It works best with the cheap frozen fillets like pollock. If you use a drier fish, you probably would need to add a little fish stock in with the coconut milk. Only stir where it says to stir!

Tags: Recipes

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