Coconut Fish Soup

Ingredients

• 350 g sweet potatoes
• 1 tsp oil
• 1 small zucchini
• 130 g fresh corn kernels
• 1 red bell pepper
• 0.5 tsp cumin
• 0.5 tsp chili powder
• 900 ml fish stock (from the can)
• 2 tsp fresh coriander
• 80 g coconut cream
• 230 g cod fillet
• 180 g shrimp
• 300 ml heavy cream
• 0.5 baguette stick

Instructions

1. 1.

   Peel and cut sweet potatoes into pieces. Wash zucchini, halve lengthwise, slice. Halve bell pepper, remove seeds, wash, chop. Rinse fish, cut into large chunks.

2. 2.

   Heat oil, add vegetables and sauté for 2 minutes, then add cumin and chili, cook another minute, deglaze with stock, bring to a boil and simmer until potatoes are tender.

3. 3.

   Stir in coriander and coconut cream. Add cod and shrimp, simmer on low heat for 6 minutes. Stir in heavy cream, warm for 2 minutes, serve with baguette slices.