Fish Soup with Coconut Milk
The fish soup with coconut milk is delightfully pleasant as it blends the gentle taste of coconut milk with the aromatic flavor of fish. It's a must-try! Let's dive into this amazing recipe
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Lunch
Cuisine: Colombian
Keyword: fish soup with coconut milk
Servings: 6
Calories: 304kcal
Author: Lorena Rodriguez Henao
- 4 fillets of hake tilapia, or catfish, cut into bite-sized cubes
- 1 cup of potatoes diced
- 1 cup of yucca diced (optional)
- 8 cups of water
- 1 cup of criolla potatoes diced
- 1 carrot finely diced
- ½ large onion grated or finely chopped
- 1 sprig of cilantro finely chopped
- 1 tablespoon of lemon juice
- ¼ bell pepper finely chopped
- 1 ½ garlic cloves crushed
- 1 cup of coconut milk
- Salt cumin, and pepper to taste
Season the fish with salt, pepper, lemon juice, half of the crushed garlic in advance and set aside while you chop the vegetables.
In a large pot, sauté the remaining garlic and onion until translucent, then add water. Once boiling, introduce the diced vegetables (potatoes, yucca, criolla potatoes, carrot, bell pepper, and garlic) and the marinated fish.
Add the coconut milk, salt, cumin, pepper, and any other preferred spices (if you want to alter the soup's color, consider adding a pinch of food coloring or saffron).
Cook on medium heat for 35-40 minutes or until the soup ingredients are tender.
Serve hot, topped with chopped cilantro and a few drops of lemon.
Calories: 304kcal | Carbohydrates: 29g | Protein: 26g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 97mg | Potassium: 882mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1875IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 3mg