One of my favourite all time soups to have simmering on the stove is pink and full of flavour! It has easy ingredients for a quick meal, but packs a punch when it comes to a satisfying hunger.
This recipe started as a Jamacain Rundown recipe years ago, and after many alterations, has become what I like to call “Coconut Fish Soup”….or Pink Fish Soup, depending on the day and who I’m serving it to! The spices are much more subtle then a rundown and it is not served with fresh coconut milk (unfortunately) but the canned stuff you can buy in any grocery market. All of the ingredients are easy to find, most you might even already have on hand.
You can serve this stew alone with biscuits or over rice. Either way, it is very filling and the flavour only gets better reheated as left overs.
Coconut Fish Soup Recipe
- 1 x tbsp olive oil
- 1 x diced sweet red pepper
- 1/2 x diced medium sweet onion
- 1 x minced garlic clove
- 1 x can coconut milk
- 1 x 795 ml (28 oz) can diced tomatoes
- 1 1/2 – 2 lbs white fish (I used cod and diced it)
- 1 bay leaf
- 1 x tsp thyme
- 1 x tsp smoked paprika
- Salt and pepper to taste
- 1 x tsp white vinegar
Heat olive oil in large pot over a medium heat and add peppers, garlic and onions until soft.
Pour in coconut milk, diced tomatoes and all their juices and let heat up. Add bay lead and spices.
Once the stew has started to simmer slightly, add uncooked fish in bite size chunks, or add full fillets as they will break down once they are cooked.
Simmer for 10-12 minutes on low-medium and then add the vinegar before serving. And your done!
This soup can be stored in the refrigerator for up to 3 days and makes a delicious quick lunch if reheated.