This one is an amazing, mouth watering experience. If you didn't like fish before, you will now!
Guaranteed!
And the cool thing about it, is that you can use the catch of the day to prepare it, whatever this might be on your side of the globe.
What you need
•3l pan
•blender
Ingredients
(for 8 bowls of soup)
•1 medium onion; chopped
•1 medium tomato; diced
•400 g of yams, skin removed and diced
•150 g of carrots, washed and diced
•1 tbs of Patak's Mild Curry Paste
•1 l of fish stock
•200 ml coconut milk
•300 g of white fish, cut into chunks
•3 to 4 leaves of Thai basil
•2 tbs coconut oil
•Himalayan salt and freshly grinded pepper
What you do
•melt the coconut oil in a pan over medium heat
•add the chopped onion and 'sweat' them
•lower the heat and add the curry paste
•once the paste releases all it's amazing spicy odors, add the diced tomato, yams, carrots and basil leafs
•3 min later add the fish stock and bring to the boil
•cook for approx. 18 min then add the white fish
•simmer for approx. another additional 10 min then turn the heat source off and let it cool down a bit
•carrots, yams and fish should be soft by now
•blend and either return to the pan and heat up a bit before serving or pour into Tupperware containers and once cold, freeze
Remarks
•I can highly recommend serving it with dehydrated raw food vegetable chips
•Even though Patak's Mild Curry Paste does contain a few substances I like to avoid, it's a great solution for the one time you are in a hurry. If at all possible, replace any pre-fab curry paste by these virgin ingredients: coriander, cumin, turmeric, tomato puree, chili, ground ginger, mustard, tamarind, garlic, agave, curry and coconut oil. The same goes for the sweet Thai basil. If you can get hold of the fresh leaves, do not even think about using the dry kind!
