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Hearty and Spicy Fish in Coconut Milk Soup

Updated on September 7, 2014

A Different Way to Eat Fish

We eat a LOT of fish here in Hawaii and fortunately we are able to get it fresh more often than not. However, I do keep some frozen fish fillets in the freezer for a change of pace.

In the winter months here though we don't have the cold weather, it's nice to add some warm and hearty soups to our menu. Looking online for some inspiration I found a recipe for a quick and easy fish soup which appealed to me, so I tweaked the base recipe and added my own adjustments.

This fish soup is nice and spicy, but not overwhelmingly hot spicy. Not at all. (If you like HOT, I suggest you add some hot sauce). The coconut milk adds a creamy lightly sweetened contrast. I purposely added kale (read more about this awesome vegetable at the link further down the page) to make the taste of this dish even more distinctive. I hope you give this spicy fish soup a try to add your own tweaks to really make it yours.

All photos on this page were taken by Pam Irie.

Hearty Fish Soup Served in my Noritake Dinnerware
Hearty Fish Soup Served in my Noritake Dinnerware
  • Prep time: 30 min
  • Cook time: 15 min
  • Ready in: 45 min
  • Yields: 6

Ingredients

  • 3 Tbsp Lime juice
  • 1 Tbsp Ground cumin
  • 1 Tbsp Paprika
  • 2 tsp Minced garlic
  • 1/2 tsp Salt
  • 1 tsp Black pepper
  • 2 Fish fillets (tilapia, cod, haddock, etc.), cut into chunks
  • 2 Tbsp Olive oil
  • 1 Onion, chopped large
  • 1 Bell pepper, diced
  • 1 16 oz can Diced tomatoes
  • 1 16 oz can Coconut milk
  • 1 Small bunch Kale, stems removed and chopped (optional)
  • 5 - 6 Fresh mushrooms, sliced (optional)

Instructions

  1. Add first 6 ingredients to a bowl and stir well with whisk. Toss in the cut up fish and stir gently until all the pieces are well coated with the marinade mix. Cover this bowl and refrigerate at least 20 minutes. (You can mix this the night before if you prefer; this marinade is good for up to 24 hours.)
  2. Heat the 2 Tbsp of olive oil in the pot you'll be cooking in. (I used a 4 qt stainless steel stockpot). Fry the large diced onions on med-high heat for approximately 2 minutes. Turn heat down to medium.
  3. Add the following ingredients to the pot ONE AT A TIME, and in the following order: bell pepper, mushroom, fish chunks, diced tomatoes.
  4. Pour coconut milk over the mixture in the pot.
  5. Bring pot to a quick soft boil.
  6. Cover pot and lower heat again to simmer for 15 minutes, stirring occasionally.
  7. Note: Add kale to the covered pot and simmer 5 minutes to 10 minutes more until fish is cooked through. Serve and enjoy with a thick slice of freshly baked crusty bread!

Let's Get Cooking!

Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3
Cuisinart CTG-00-SMB Stainless Steel Mixing Bowls with Lids, Set of 3

Everyone needs a great set of stainless steel bowls for the kitchen. This set has lids which are so handy for marinating an entrée like the fish in this recipe or perhaps transporting a dish for potlucks.

 

This Soup is Easy, Quick and YUMMY!

Click thumbnail to view full-size
Any fish like tilapia, haddock, cod, etc. will do well in this recipe.The mushrooms and the kale were add-ons for me and this works great for our family.The marinade mix is quick to make up.The fish is cut into chunks and gently mixed into the marinade bowl. Cover and refrigerate for a minimum of 20 minutes - maximum 24 hours.Don't forget to make some homemade crusty bread! This bread maker has a delay timer also so you can set it to be ready when the soup is served.
Any fish like tilapia, haddock, cod, etc. will do well in this recipe.
Any fish like tilapia, haddock, cod, etc. will do well in this recipe.
The mushrooms and the kale were add-ons for me and this works great for our family.
The mushrooms and the kale were add-ons for me and this works great for our family.
The marinade mix is quick to make up.
The marinade mix is quick to make up.
The fish is cut into chunks and gently mixed into the marinade bowl. Cover and refrigerate for a minimum of 20 minutes - maximum 24 hours.
The fish is cut into chunks and gently mixed into the marinade bowl. Cover and refrigerate for a minimum of 20 minutes - maximum 24 hours.
Don't forget to make some homemade crusty bread! This bread maker has a delay timer also so you can set it to be ready when the soup is served.
Don't forget to make some homemade crusty bread! This bread maker has a delay timer also so you can set it to be ready when the soup is served.
Cuisinart 755-26GD Chef's Classic Stainless 5-1/2-Quart Multi-Purpose Pot with Glass Cover
Cuisinart 755-26GD Chef's Classic Stainless 5-1/2-Quart Multi-Purpose Pot with Glass Cover

I used a 4 quart stainless steel pot to make this soup, but I think this multi-purpose pot is a great choice. It is also oven safe up to 550 degrees F!

 

Yes, Kale is truly a Wonder Food!

What's Your Preference? - Optional Ingredients for Your Fish Soup

Freshly Washed Kale
Freshly Washed Kale

Which fish soup add-on ingredient would be an absolute MUST have for you?

See results
5 stars from 1 rating of Soups On!

Do you enjoy a good Fish Soup or Fish Stew?

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      anonymous 3 years ago

      I really should have fish soup more often, they are so tasty!

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      tonyleather 3 years ago

      I love the sound of this!

    • Pam Irie profile image
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      Pam Irie 3 years ago from Land of Aloha

      @sybil watson: Aloha Sybil! Yes, it does get a little chilly here in the winter, doesn't it? And I can betcha you get all the fresh fish you want with a charter boat captain for a husband. :) Lucky you live Hawaii! (We're happy to have "the fish man" just down the road from us too.)

    • profile image

      sybil watson 3 years ago

      I've always loved fish soup, and as the wife of a charter boat captain I'd better love fish! This sounds like such a delicious recipe for a "cold" Hawaii day.

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