This recipe is based on a soup of like name served to me at a lovely outdoor restaurant in Nairobi, Kenya in August, 2016. I amended it to add shrimp and mussels, for more texture and flavor, but the soup can be prepared with a just a firm white fish as well. Simply adjust the cooking time as appropriate. The flavors are subtle and rich. —David Prescott
shallots, peeled and diced
fresh cilantro leaves and stems, coarsely chopped
fresh ginger, peeled and diced
spring onions, white and light green parts thinly sliced
small red pepper, finely diced
zest of one lime and thin slices for garnish
1 1/2 cups
fish or shrimp stock
15 oz can of coconut milk
firm white fish (cod, tilapia, or similar) cut into 3/4" dice
shrimp, peeled and cut into bite-sized pieces
salt and pepper to taste
pinch of saffron (optional)
cayenne pepper for spicier flavor (optional)
In This Recipe
In large saucepan, saute shallots, ginger and red pepper in a tablespoon, more or less, of hot mixed oil until soft. Do not brown.
Add fish stock, white wine, coconut milk, cilantro, bay leaf and lime zest. Simmer for about 6-8 minutes to blend flavors.
Add fish pieces and simmer 2-3 minutes more, covered. Fish should be not quite cooked through.
Add shrimp and simmer 2 minutes more, covered. Do not over cook shrimp.
Add mussels and simmer, uncovered, until they are open, 2-3 minutes. Fish and shrimp should be cooked through by this time. If not, simmer until fish and shrimp are just done, but do not overcook.
If using saffron, stir in a few threads, crushed between your fingers. Salt and pepper to taste.
If using cayenne, stir in desired amount to spice soup to your liking.
Serve immediately, alone or over basmati rice, garnished with 1 or 2 thin slices of lime. A mixed green side salad with balsamic dressing will go well, too.