Paleo Fish Soup With Coconut Milk Recipes

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PALEO WHOLE30 FISH STEW



Paleo Whole30 Fish Stew image

Provided by Jessica DeMay

Number Of Ingredients 10

2 tablespoons garlic oil
2 bell peppers, chopped (red, orange or yellow)
1/4 cup green onion, chopped
1 teaspoon salt
1 14.5 oz can fire roasted tomatoes
1 14oz can full fat coconut milk
2 cups chicken broth or water*
2 pounds white fish, Mahi Mahi
1/4 teaspoon red pepper flakes
fresh cilantro, chopped (optional)

Steps:

  • Add garlic oil, peppers, green onion and salt to a large skillet. Cook over medium heat until veggies are tender, about 5 minutes.
  • Add in the tomatoes, coconut milk, broth and fish. Cook (over medium heat) for 10 minutes, stirring regularly, making sure fish gets fully cooked.
  • Taste and salt more if needed. I added another 1/2 teaspoon, but this will vary depending on broth used. Add red pepper flakes and cilantro if desired. Serve warm.

RECIPE: COCONUT SEAFOOD SOUP



Recipe: coconut seafood soup image

Categories     Soups

Time 25m

Number Of Ingredients 10

250g Halibut (or other white fish fillets), de-boned and roughly shopped
750ml water
1 can coconut milk (see my guide to selecting a good one here)
1 brown onion, diced
1 tablespoon fresh ginger, grated
2 tablespoons fresh lemon grass, chopped
1 fresh chilli, deseeded and chopped finely
Juice of 1 lime
Half a small Chinese cabbage, shredded
3 tablespoons fresh coriander, chopped

Steps:

  • Throw all the ingredients in a pan over a medium heat
  • Bring to the boil, the reduce to a simmer
  • Stir occasionally and continue to simmer for 10-15 minutes
  • Depending on your preferred texture, remove from the heat and blitz in a blender until smooth
  • Serve and enjoy!

COCONUT FISH SOUP



Coconut Fish Soup image

One of the chaps DH has worked with for over 45 years married a girl from Fiji many long years ago. The Fijian Islands are in the south-west pacific region, north-east of Australia. This is a soup from Veri's repertoire.

Provided by iknitok

Categories     Lactose Free

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fish heads, and carcasses (white fish, like snapper or cod)
7 cups water
1 large onion, roughly chopped
2 teaspoons salt
1/2 teaspoon pepper
1 chili, small & left whole
1 tablespoon lemon juice
2 cups unsweetened coconut cream (I use coconut-flavoured reduced skim milk for a low-fat version)
6 -12 lemon slices
6 green onions, chopped

Steps:

  • Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
  • Skim periodically for a clear broth.
  • Strain off stock and adjust seasoning if necessary.
  • Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
  • Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
  • Serve in bowls. Garnish with lemon slices & chopped green onions.

Nutrition Facts : Calories 17.9, Fat 0.1, Sodium 787.1, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 0.7

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