Coconut Lime Fish Soup
This coconut lime fish soup is a rich, flavorful soup of tender white cod in a creamy coconut milk and tomato base, brightened with tangy fresh lime.
This coconut lime fish soup is a rich, flavorful soup of tender white cod in a creamy coconut milk and tomato base, brightened with tangy fresh lime.
Ingredients
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1 1/2 pounds cod filets, or other firm white fish
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1 teaspoon salt
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1 teaspoon freshly ground black pepper
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1 lime, cut into wedges, or more as needed
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2 tablespoons palm oil or olive oil
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1 yellow onion, chopped
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1/2 red bell pepper, cut into bite-sized pieces
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1/2 green bell pepper, cut into bite-sized pieces
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1/2 yellow bell pepper, cut into bite-sized pieces
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1 stalk celery, chopped
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3 cloves garlic, minced
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2 tablespoons minced fresh ginger
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1 tablespoon seafood seasoning, such as Old Bay®
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1 (14.5-ounce) can roasted tomatoes
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1/4 cup chopped green onions, green part only
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1 (14-ounce) can coconut milk
Method
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Pat fish dry with a paper towel. Season fish with salt and pepper, squeeze lime juice over each fillet, and gently rub in. Set aside.
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Heat oil in a Dutch oven over medium heat. Add onions, red pepper, green pepper, yellow pepper, and celery; cook for 1 to 2 minutes.
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Add garlic, ginger, and Old Bay seasoning. Cook until bell peppers begin to soften, 3 to 5 minutes.
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Add tomatoes and green onions, bring to a simmer, and cook, uncovered, for 3 to 5 minutes. Place fish pieces on top of the vegetables and pour coconut milk over the mixture.
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Bring soup to a simmer, reduce heat to low, cover, and simmer for 15 minutes. Taste; adjust seasoning with salt and lime juice to taste.
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