Kalo (taro) And Fish Soup
Kalo (Taro) and Fish Soup is a traditional dish from Niuean cuisine that is hearty, flavorful, and perfect for a cozy meal. This soup combines the earthy flavor of taro with the delicate taste of fish, creating a comforting and nourishing dish.
Ingredients
- 4 cups taro, peeled and diced
- 1 lb white fish fillets, cut into chunks
- 1 onion, chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 6 cups water
- Salt and pepper to taste
- Coconut cream for garnish
Instructions
- In a large pot, bring the water to a boil.
- Add the taro, onion, garlic, and ginger to the pot. Simmer for 15 minutes or until the taro is tender.
- Add the fish and tomatoes to the pot. Cook for an additional 10 minutes or until the fish is cooked through.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with a drizzle of coconut cream.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 8g
Supplies
Large pot Knife Cutting board Grater Measuring cups and spoons
Tools
Ladle Serving bowls Soup ladle
Serving suggestions
Kalo and Fish Soup is best served with a side of fresh bread or steamed rice.
Tips & tricks
For a richer flavor, you can use fish stock instead of water for the soup base.
Cost
$5