🍽️ Creamy Coconut Vegetable Soup with Cod Fillet

Name: Creamy Coconut Vegetable Soup with Cod Fillet
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 2 garlic cloves; 2 carrots; 1 bulb fennel; 250 g celery; 2 tbsp sunflower oil; 1 tbsp red curry paste; 400 ml fish stock; 400 ml coconut milk; 60 g coconut flakes; 500 g pollack fillet; Noilly Prat; salt; cayenne pepper; dill (for garnish)

485 kcal · 30 min · 4 servings

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Ingredients

1 onion
2 garlic cloves
2 carrots
1 bulb fennel
250 g celery
2 tbsp sunflower oil
1 tbsp red curry paste
400 ml fish stock
400 ml coconut milk
60 g coconut flakes
500 g pollack fillet
Noilly Prat
salt
cayenne pepper
dill (for garnish)

Instructions

1. Peel the onion and the carrots.
2. Clean the fennel and the celery root.
3. Peel the garlic.
4. Cut the vegetables and the garlic into small cubes.
5. Heat the oil in a large pot.
6. Sauté the vegetables and the garlic in it for 3 to 4 minutes while stirring.
7. Stir the curry paste into the vegetables.
8. Let the curry paste sweat briefly.
9. Deglaze the mixture with the fish stock.
10. Pour in the coconut milk.
11. Let the soup simmer gently for about 20 minutes.
12. Stir the soup occasionally while cooking.
13. Heat a frying pan without fat.
14. Toast the coconut flakes in the pan until golden brown.
15. Wash the cod fillet.
16. Pat the fish dry with a kitchen towel.
17. Cut the cod into bite-sized pieces.
18. Puree the soup finely with a hand blender.
19. Add a little more fish stock if the soup is too thick.
20. Let the soup reduce further if it is too runny.
21. Season the soup with Noilly Prat.
22. Salt the soup to taste.
23. Add some cayenne pepper.
24. Fold the toasted coconut flakes into the soup.
25. Place the cod pieces into the soup.
26. Let the fish cook gently at low temperature for about 6 minutes.
27. Garnish the finished soup with fresh dill.
28. Serve the soup hot.

Nutrition per serving

kcal: 485
Protein: 39 g · Fett/Fat: 28 g · Carbs: 18 g