Spiced Haddock & Coconut Soup

This is another of my store cupboard recipes. I always have some smoked haddock in the freezer and the other items I will have as a matter of course.

I only had to go buy the parsley, but in the summer I have heaps of it in my garden.

I made this a few weeks ago when a friend came to visit. She liked it and asked for the recipe. Being a total airhead I promised it to her and promptly forgot to send it.

Today is her birthday, I hope I have saved a little face.

Happy Birthday Katy, love you lots my lovely friend πŸ˜€

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Spiced Haddock & Coconut Soup

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2 red onions
4 carrots
3 stalks of celery
2 tbsp Olive oil or Sunflower oil
4 cloves of garlic
1 tbsp Korma curry powder
1 tsp dried Coriander leaves
1 tsp dried Oregano
1 tsp dried Dill
1 tbsp Nam Plaa (Fish water or Fish Sauce or 2 anchovy fillets)
1 lemon, zested and juiced
1 lt / 2 pints Vegetable stock (from a cube is just fine)
1 lt / 2 pints Coconut Milk
125 ml White Vermouth/ Wine or even a nice dry Cider or Perry
1 bunch spring onions
1 bay leaf
400 g /14 oz un-dyed smoked Haddock
60g / 2 oz Flat leafed parsley

Peel or wash all the vegetables.

Chop into smallish pieces the red onions, carrots and celery.
Heat the oil in a 3 lt / 6 pt pan.

Add the onions, celery and carrot, let them cook on a high heat until they are just starting to colour.

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Roughly chop the garlic and add it to the pan

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As they start to colour nicely add the curry powder, the dried herbs stir them in.

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Pour in the Nam Plaa, lemon juice and zest, stock, Vermouth and coconut milk.

Put the lid on and bring to the boil.

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In the meantime skin the fish.

And cut into 1 cm chunks.

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Lower the pot to a simmer and add the fish.

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Slice through the spring onions and roughly chop the parsley.

Add these to the pan and cook for about 30 minutes.

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That’s it, done!

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I suggest you cook some rice noodles to have in the bottom of the bowl but just as it is, is divine! πŸ™‚

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
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4 thoughts on “Spiced Haddock & Coconut Soup

    • It is, it kind of looks like there is a lot to do, but there really isn’t and it is so light and flavourful, a real treat
      Thanks for taking the time to comment, I like feed back
      πŸ˜€

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