fish soup

Ingredients for 2 servings:

• 400 g monkfish fillet(s)
• 1 tsp, heaped coconut oil for frying
• 1 m.-large zucchini
• 1 chili pepper(s)
• 1 m.-large onion(s), red
• 1 m.-large onion(s), white
• 2 cloves garlic
• 1 tsp, leveled curry powder
• 1 stalk of lemongrass, or dried
• e.g. ginger, fresh or dried
• 100 ml tomato(s), strained
• 1 dash of soy sauce, dark
• 1 can coconut milk
• 1 tsp, leveled salt
• 1 dashes sesame oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick, light and delicious without carbohydrates, warms you up from the inside

Heat the coconut oil in a pan. Cut the monkfish fillets into slices about 1 cm thick. As soon as the coconut oil has melted, add them to the pan, fry briefly, and season with a pinch of salt. Drain the stock but reserve it. Fry the fish for another 1-2 minutes at medium heat and set aside. Chop the zucchini, onions, and chili pepper as small as you like and fry with sesame oil in a pot or pan for about 5-10 minutes, until everything is slightly soft. Fry the finely chopped garlic a little later than the zucchini etc. Add the monkfish, stir everything together, and season with curry and salt. Add the lemongrass and ginger, and deglaze with the reserved stock. Also add the passata and, if desired, soy sauce. I’ve since switched from a frying pan to a saucepan, or you can do it straight away in a pot. Finally, stir in the coconut milk completely and simmer on low heat for about 10-15 minutes, stirring occasionally. Tip: I imagine crab/shrimp would be delicious with this. I expect this recipe can be prepared with many other types of fish fillets as well.