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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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One of the chaps DH has worked with for over 45 years married a girl from Fiji many long years ago. The Fijian Islands are in the south-west pacific region, north-east of Australia. This is a soup from Veri's repertoire. Ingredients:
2 lbs fish heads, and carcasses (white fish, like snapper or cod) |
7 cups water |
1 large onion, roughly chopped |
2 teaspoons salt |
1/2 teaspoon pepper |
1 chili, small & left whole |
1 tablespoon lemon juice |
2 cups unsweetened coconut cream (i use coconut-flavoured reduced skim milk for a low-fat version) |
6 -12 lemon slices |
6 green onions, chopped |
Directions:
1. Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
2. Skim periodically for a clear broth.
3. Strain off stock and adjust seasoning if necessary.
4. Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
5. Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
6. Serve in bowls. Garnish with lemon slices & chopped green onions.
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