2 white onions, medium dice
2-3 habanero or Scotch bonnet peppers
3 tablespoons peanut oil
32 ounce canned fire roasted tomatoes
1 cup vegetable broth
1 14 ounce can coconut milk
1 crawfish Maggi bouillon cube
several sprigs of fresh thyme
2 1/2 pounds Arctic char fillets, skin on, cut into 1-inch cubes
salt and pepper to taste
Roast the peppers until charred. Remove the seeds and puree with 1/2 of the tomatoes and one onion. Set aside. In a stockpot, saute the onions in the peanut oil until soft. Add the vegetable broth, other half of the tomatoes, coconut milk, Maggi cube, and sprigs of thyme. Bring to a gentle simmer. Add the hot pepper mixture bit by bit, tasting as you go until the desired level of heat is achieved. Salt and pepper to taste, and allow to simmer for about 10 more minutes. Add the fish, simmering gently for about 5 – 10 minutes until the fish is cooked. Serve garnished with fresh thyme.
Recipe © Tasty Trix
Nothing helps get you through the cold winter months like a nice bowl of hot soup. But why not take a break from the classics and explore your culinary pallet with this vibrant spicy tomato & coconut fish soup. Tasty Trix is a blog that follows the foodie adventures and recipes of chef, writer, and photographer, Tracey. Her inspiration for this rustic creation comes from a Kenyan fish dish mtuza wa samaki. Tracey uses a sustainable Arctic Char, and an array of spices to create a hearty soup packed with flavor.