Fish and Taro Soup
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into chunks — 500 g (1.1 lb)
- Taro, peeled and cubed — 3 cups
- Onion, sliced — 1
- Coconut milk — 2 cups
- Water — 2 cups
- Garlic, crushed — 2 cloves
- Salt, — to taste
Method
- In a large pot, sauté the onion and garlic until fragrant.
- Add the taro and water, bring to a boil, then simmer for 15 minutes, until the taro begins to soften.
- Add the fish chunks and coconut milk, and simmer gently for a further 10 minutes.
- Season with salt and stir gently to avoid breaking up the fish too much.
- Ladle into bowls and serve hot.
Introduction: Chunks of taro simmered with fresh fish and coconut milk make a hearty, filling soup common in coastal kitchens after the morning catch.
Cultural Background: Chunks of taro simmered with fresh fish and coconut milk make a hearty, filling soup common in coastal kitchens after the morning catch.
Tips: Add the fish only once the taro is nearly tender so it doesn't overcook and fall apart.
Variations: Replace the fish with extra taro and diced pumpkin for a vegetarian and vegan version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat to avoid breaking up the fish further.
Nutrition: Approx. per serving: 260 kcal, 18 g protein, 12 g fat, 22 g carbohydrates, 3 g fibre.
FAQs:
Q: Can I use a different root vegetable if taro isn't available?
A: Yam or cassava can be substituted, though the texture will differ slightly.
Q: What type of fish works best?
A: Any firm white fish that holds together well during simmering, such as snapper.
- Firm white fish, cut into chunks — 500 g (1.1 lb)
- Taro, peeled and cubed — 3 cups
- Onion, sliced — 1
- Coconut milk — 2 cups
- Water — 2 cups
- Garlic, crushed — 2 cloves
- Salt, — to taste
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