Moqueca-Style Fish Soup with Coriander
with pak choi and coconut milk
This recipe provides 298g vegetables per portion.
Tags:
-30% carbs
•Extra Veggies
Allergens:
Vis
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total30 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
¼ piece
Red chili pepper
½ piece
Bell pepper
½ piece
Pak choi
1 piece
Tomato
½ teaspoon
Smoked paprika
1 piece
Skin-on hake fillet
(Contains: Vis)
90 milliliters
Coconut milk
¼ piece
Lime
5 g
Fresh coriander
(May be present: Selderij)
Not included in your delivery
½ tablespoon
Olive oil
100 milliliters
Water
⅓ piece
Low sodium fish stock cube
½ tablespoon
[Plant-based] butter
2 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2899 kJ
Calories693 kcal
Fat57.1 g
Saturated Fat23.6 g
Carbohydrate15.9 g
Sugar11.4 g
Dietary Fiber10.6 g
Protein28.9 g
Salt1.4 g
Potassium439.3 mg
Calcium68.1 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Tall-Sided Pan
•Paper Towel
•Small Bowl
Cooking Steps
1
- Press or mince the garlic. Finely chop the onion.
- Deseed the red chili pepper and finely chop a quarter of it per person.
- Cut the bell pepper into thin strips.
- Discard the base of the pak choi and finely chop both the leaves and the stems, making sure to keep them separate.
2
- Heat a drizzle of olive oil in a soup pot with a lid over medium-high heat.
- Fry the onion, red chili pepper and bell pepper for 4 - 6 minutes.
- Dice the tomato.
- Add the garlic, tomato, pak choi stems and smoked paprika and fry for 3 - 4 minutes.
3
- Add the water and coconut milk to the soup pot and crumble in the stock cube (see pantry for amounts).
- Simmer the soup, covered, for 3 - 4 minutes over low heat. Add the pak choi leaves when there is 1 minute left.
- Pat the hake dry with kitchen paper and rub it with salt and pepper.
- Heat a knob of butter in a frying pan and fry the hake for 2 - 3 minutes on the skin. Fry it on the other side for 1 - 2 minutes.
4
- Thoroughly wash the lime, then zest it and cut it into 8 wedges.
- Add the lime zest to the soup.
5
- Finely chop the coriander.
- Mix the coriander with the extra virgin olive oil and the juice of 1 lime wedge per person.
- Season with salt and pepper to taste.
6
- Serve the soup on deep plates with the fish skin-side up in the middle.
- Drizzle over the coriander oil and serve with a lime wedge.
