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.
Ingredient
- 1 1/2 pounds cod filets, or other firm white fish
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 lime, cut into wedges, or more as needed
- 2 tablespoons palm oil or olive oil
- 1 yellow onion, chopped
- 1/2 red bell pepper, cut into bite-sized pieces
- 1/2 green bell pepper, cut into bite-sized pieces
- 1/2 yellow bell pepper, cut into bite-sized pieces
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 tablespoon seafood seasoning, such as Old Bay®
- 1 (14.5-ounce) can roasted tomatoes
- 1/4 cup chopped green onions, green part only
- 1 (14-ounce) can coconut milk
Direction
- 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.
- 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.
- Add garlic, ginger, and Old Bay seasoning. Cook until bell peppers begin to soften, 3 to 5 minutes.
- 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.
- 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.
