Vegetable Coconut Soup with Cod Fillet

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 Cod fillet
• Noilly Prat
• Salt
• Cayenne pepper
• dill (for garnish)

Instructions

1. 1.

   Peel and dice the onion, garlic, carrots, fennel, and celery. In hot oil in a pot, sauté for 3-4 minutes while stirring, add curry paste, stir briefly, then deglaze with fish stock and coconut milk. Simmer gently for about 20 minutes, stirring occasionally.

2. 2.

   While that cooks, toast the coconut flakes in a dry pan until golden brown. Rinse the cod, pat dry, and cut into bite-sized pieces.

3. 3.

   Puree the soup finely; if desired, add more stock or let it reduce further to reach preferred consistency. Season with Noilly Prat, salt, and cayenne pepper, then fold in the toasted coconut flakes and cod pieces. Simmer on low heat for about 6 minutes until cooked through. Serve garnished with dill.