John Myers
Fish Soup À La Domou Ndar
The perfect fish soup à la domou ndar recipe with a picture and simple step-by-step instructions.
- 150 g Salmon fillet
- 150 g Redfish fillet
- 150 g Tuna fillet
- 10 Pc. Fresh prawns
- 2 Pc. Carrots
- 2 Pc. Celeriac
- 1 Pc. Red peppers
- 1 Pc. Sweet potato
- 1 Pc. Orange
- 1 Pc. Lime
- 0,3 bunch Parsley
- 0,3 bunch Basil
- 0,3 bunch Rosemary
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 Pc. Bay leaf
- 1200 ml Fish stock
- 400 ml Coconut milk
- 2 Pc. Tomatoes
- 3 tbsp Tomato paste
- 1 Pc. Pimento
- 1 tbsp Balsamic vinegar
- 1 tsp Chili paste
- Butter
- Olive oil
- Salt
- Pepper
- Nutmeg
- First, put the butter in a pre-heated saucepan for frying, add the garlic and onions. Braise for about 1 minute while stirring constantly. Add about 50 g of each type of fish (except for the prawns), salt and pepper. Fry for another 1-2 minutes. Then add the previously chopped vegetables, the oranges and the tomato paste. Mix the whole thing together again for another 2-3 minutes and fry. Then add the vinegar and finally the fish stock.
- Bring the soup to a boil, then turn the stove over to low temperature, add parsley, basil, rosemary, chili paste, bay leaf, allspice and a little grated nutmeg. Let simmer for another 20 minutes.
- Attention: Allspice is extremely hot, so please make sure that it stays whole. The point here is that the allspice only releases a little of its juice into the soup. If the soup is not so spicy, it is better to leave out the allspice and only spice it up with the chili paste.
- After 20 minutes add the coconut milk to the soup and cook for about another 10 minutes. Then take the pot off the stove and let the soup steep for about 10 minutes. Then separate the soup from the vegetables with a kitchen sieve. Put the soup back in the pot and keep it warm.
- Cut the legal fish, including the shrimp, into cubes. Fry with a little olive oil, season with salt, pepper and garlic.
- Put the soup in portions in the soup plate and place the fish in the middle of the soup, decorate with a little parsley and a slice of lime.
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