Mozambican fish soup

🍲🐟 Light fish soup with tomato, lime and piri-piri; coconut is optional.

Ingredients

• 🐟 600 g firm-fleshed fish portions, fresh and kept cold
• 💧 1 litre water or low-salt fish stock
• 🥥 200 ml coconut milk, optional
• 🧅 1 large onion, sliced
• 🧄 3 garlic cloves, chopped; 🫚 2 cm ginger, grated
• 🍅 3 ripe tomatoes, chopped; 🥕 1 carrot, diced
• 🫗 1 tbsp oil
• 🍋 1 lime, finely grated zest and juice to taste
• 🌶️ Optional piri-piri; 🌿 coriander or tender leaves; pepper

Preparation

1️⃣ Remove visible bones and keep the fish refrigerated. Taste prepared stock; do not salt at the start.

2️⃣ Heat oil and cook onion for 6 minutes over medium-low heat. Add garlic and ginger and stir for 1 minute.

3️⃣ Add tomato and carrot. Cook uncovered for 8–10 minutes until the tomato softens and its liquid reduces.

4️⃣ Pour in water or stock, add a whole chilli if desired and simmer for 10 minutes to soften the carrot.

5️⃣ Add optional coconut milk and fish. Simmer gently for 7–10 minutes, depending on thickness; avoid a hard boil.

6️⃣ Check that the centre is opaque and hot. Add lime, pepper and herbs; taste before salting and serve hot.