Polynesian fish soup

polynesian fish soup

THIS unusual, distinctive, rich and creamy soup is inspired by the exotic surroundings of the South Pacific. The ingredients and method are pretty straightforward, however, making this dish accessible to everyone – wherever they live!


1kg fish heads and carcasses

2 tsb salt

1 large onion, chopped

1 tsp crushed black pepper

1 red chilli, chopped

1 tbsp lemon juice

500mls coconut milk

1lb (500g) white fish (e.g. cod, haddock, coley) cut into cubes



Place the heads and carcasses in a large pan with about 1.5 litres of water, the salt, onion, black pepper and chilli and bring to a simmer. Simmer for 20 minutes, skimming if necessary.

Strain this mixture into another large saucepan and adjust the seasoning if required. Stir in the coconut milk, lemon juice, and the fish cubes and reheat over a low heat for about 5 minutes, until the fish is tender and cooked through. Do not overboil.

Ladle the soup into bowls and serve with chilli shavings.

Da Kana, as they say in Fiji! Enjoy your meal!



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