Coconut and Curry Fish Soup
Ingredients
4 tablespoons olive oil
2 onions finely chopped
1 tablespoon shredded fresh ginger
2-3 large kumara (500g), peeled and cut into small cubes
pinch of saffron threads, soaked in ΒΌ cup boiling water
1 teaspoon ground cumin
1 teaspoon ground coriander
1 litre fish stock
12 live mussels, scrubbed
500g fish, skinned and boned, cut into large chunks
salt and freshly ground black pepper
200ml coconut cream
4 tablespoons chopped fresh coriander
Description
All of my favourite things come together in this recipe: fish, shellfish, coriander and coconut. Redolent of saffron and spicy tones, this soup makes a great luncheon dish on a cold day.
Method
Heat the oil in a heavy saucepan and add the onion and ginger. Cook for a few minutes until golden brown. Add the kumara pieces and toss well with the onion and ginger. Add the saffron and liquid, and the cumin and coriander, mixing well. Pour in the fish stock, bring to a simmer and cook for about 25minutes, until the kumara is tender
Add the mussels and fish and simmer gently until the mussels open. Adjust the seasoning, adding salt and pepper to taste. Tip in the coconut cream, stir through and heat gently. Garnish with fresh coriander and serve with crusty bread.
On Saffron.
To get the best extraction from saffron, I find it is best to pound the stamens in a mortar and then dissolve the pounded powder into hot water. That really draws the colour out.
Categories
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