fish soup with coconut milk and lime juice

Soup needs no introduction—it’s a timeless dish that has warmed hearts for millennia. With endless variations, it’s the ultimate comfort food, especially on a chilly day. And the best part? Homemade soup doesn’t have to be complicated or time-consuming to be delicious.

you will need

1 lb firm white fish fillet (I used Icelandic cod)
398ml (13 oz) can of finely chopped tomatoes 
400ml (13.5 oz) canned coconut milk
2 teaspoons red curry paste
1 small onion, chopped
2 cloves garlic, chopped
1/4 cup sliced green onion
2 tablespoons minced fresh ginger
1 lime, cut into quarters
1/2 yellow bell pepper, cut into bite-size chunks
handful of fresh coriander leaves, chopped

method

Take a paper towel and pat dry the fish. Cut into chunks then season with sea salt and black pepper. Squeeze a lime quarter over the fish. Grab a large pot and add a splash of olive oil. Over medium heat add onion and bell pepper. Cook until onion begins to soften (1 to 2 minutes). Add garlic, ginger and curry paste. Stir to combine and ginger is fragrant.

Add the can of tomatoes and cook over medium heat for 5 minutes. Add fish and pour coconut milk over. Bring to a gentle boil then reduce heat to simmer, cover and let bubble away for 10 minutes or until the fish is cooked. When ready to serve, add green onions and squeeze 2 lime juice quarters into the soup; stir.   Adding citrus at the end of the cooking time creates the perfect flavour balance.  The acid from the limes helps cut through the fat and sweetness from the coconut milk.

the culinary chase’s note:

Use any firm white fish such as halibut, cusk, or haddock. Enjoy!