There’s something about coconut that just takes me back to my childhood summers, sipping on sweet coconut water at the beach. Now imagine that creamy, tropical flavor in a soup—sounds dreamy, right? This coconut fish soup is both soothing and invigorating, a bowl of warmth that seems to hug you from the inside out. It’s like a mini-vacation with every spoonful, and you won’t believe how simple it is to make.
Steps
- Warm olive oil in a large pot over medium-high heat. Sauté the chopped onions for about 4 minutes. Add minced garlic and cook for an additional minute, then stir in the chopped parsley and cook for another 2 minutes.
- Introduce the tomatoes and optional tomato paste to the pot. Simmer gently for around 10 minutes to blend the flavors.
- Pour in the clam juice and dry white wine, then add the fish pieces. Bring the mixture to a gentle simmer and cook until the fish is tender and flakes easily, approximately 3 to 5 minutes.
- Season the stew with salt, pepper, oregano, thyme, and Tabasco sauce, adjusting the salt and pepper to taste.
- Ladle the finished stew into bowls. Serve with crusty bread on the side for dipping.
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 medium onion, chopped (approximately 1 1/2 cups)
- 3 large cloves garlic, minced
- 2/3 cup fresh parsley leaves, chopped
- 1 1/2 cups fresh chopped tomatoes or 1 (14-ounce) can whole or crushed tomatoes with juices
- 2 teaspoons tomato paste (optional)
- 1 (8-ounce) bottle clam juice or 1 cup shellfish stock
- 1/2 cup dry white wine (e.g., Sauvignon blanc)
- 1 1/2 pounds firm white fish fillets (such as halibut, cod, red snapper, or sea bass), cut into 2-inch pieces
- Pinch of dried oregano
- Pinch of dried thyme
- 1/8 teaspoon Tabasco sauce, or more to taste
- 1/8 teaspoon freshly ground black pepper, plus additional to taste
- 1 teaspoon salt, with more to taste
Nutritional Values
Calories: 1556 | Fat: 92g | Saturated Fat: 12g | Cholesterol: 340mg | Sodium: 3128mg | Carbohydrates: 28g | Dietary Fiber: 8g | Sugars: 12g | Protein: 132g | Vitamin C: 96mg | Calcium: 216mg | Iron: 8mg | Potassium: 4324mg
FAQ
- What type of fish is best for this fish stew?
- The recipe works best with firm white fish such as halibut or cod. Red snapper or tilapia are also suitable options. It’s best to avoid delicate fish like sole or oily fish such as tuna for this stew.
- Can I substitute the clam juice if I have a shellfish allergy?
- Yes, you can replace clam juice with white wine, fish stock, or even water. While this might slightly alter the taste, it still results in a delicious stew.
- How can I make the stew more broth-like?
- If you prefer a soupier consistency, simply add more clam juice, seafood broth, shellfish stock, or white wine. Remember to adjust the seasoning as you add more liquid to maintain the flavor balance.
- Is it possible to prepare this stew in advance?
- Yes, you can prepare the soup base ahead of time and refrigerate it. When ready to serve, reheat the broth and add the fish to ensure it is freshly cooked.
- How should I store leftovers, and can they be frozen?
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 to 4 days. While it’s best not to freeze the fish stew as it may change the fish’s texture, you can freeze the broth and add fresh fish when you reheat it.
Tips
- Use a firm white fish like halibut or cod for the best results, and avoid delicate or oily fish to maintain the stew’s texture and flavor.
- If you prefer a soup with more broth, gradually add extra clam juice, seafood broth, or white wine, and adjust seasonings to taste as you go.
- To enhance the stew, consider adding a mix of seafood such as shrimp, mussels, or scallops. Add shellfish a few minutes before the fish to ensure they cook thoroughly.
- If preparing in advance, make the soup base ahead of time and refrigerate. Reheat and add the fish just before serving to maintain its texture.
Equipment
- Large, thick-bottomed pot (e.g., Dutch oven)
- Ladle
