Vegetable Coconut Soup with Salmon

This is a Nicaraguan recipe. If possible, remove bones from the fish. Fill the pot two-thirds full with water and place on the stove. While the water is heating, wash the celery leaves, tomatoes and peppers, peel the onion. Chop the whole celery leaves, tomatoes, peppers and onions and add to the water. Now add the whole salmon to the water.

Let the soup boil for about 30 minutes, stirring again and again during this time. Now add the coconut milk while stirring and season the soup with paprika, salt and pepper.

Now add the milk, be careful: the soup should not boil, otherwise the milk will curdle and flocculate the soup! Finally, add color to the soup with achuete. The soup can be served with a baguette to dunk.