Santomean Fish And Coconut Soup
Santomean Fish and Coconut Soup is a traditional dish from the cuisine of São Tomé and Príncipe, a small island nation off the coast of Central Africa. This flavorful and aromatic soup is a perfect blend of fresh fish, creamy coconut milk, and a variety of spices.
Ingredients
- 1 lb fresh fish fillets, cut into chunks
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) coconut milk
- 2 cups fish or vegetable broth
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced red bell pepper. Sauté for 5 minutes until the vegetables are softened.
- Add the coriander, cumin, and paprika to the pot. Stir well to coat the vegetables with the spices.
- Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
- Add the fish chunks to the pot and gently stir to combine. Let the soup simmer for 15-20 minutes until the fish is cooked through.
- Season the soup with salt and pepper to taste. Stir in the chopped cilantro.
- Serve the Santomean Fish and Coconut Soup hot, garnished with additional cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Soup ladle Serving bowls
Serving suggestions
Santomean Fish and Coconut Soup is best served with a side of steamed rice or crusty bread.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the soup.
Cost
$15