Honduran Coconut Fish Soup

Ingredients

• 12 oz white fish fillets, cut into large chunks
• 1 can coconut milk
• 2 green plantains, peeled and cut into rounds
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 tsp ground cumin and 1 tsp dried oregano
• 3 cups fish stock or water
• 1/2 cup chopped cilantro
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Peel the green plantains by scoring the skin lengthwise and prising it away with a knife; unripe skins will not pull off. Cut them into thick rounds.
2. Season the fish with the lime juice and 1/2 teaspoon salt and refrigerate while you build the broth.
3. Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, then add the garlic, cumin, and oregano for 30 seconds.
4. Add the stock and the plantain rounds and simmer for 20 minutes, until the plantain is tender at the edge of a knife.
5. Pour in the coconut milk and bring back to the barest simmer, with only the occasional bubble breaking the surface.
6. Keep it below a rolling boil from here on. Boiled coconut milk splits into oil and grainy curds and cannot be brought back together.
7. Slide the fish chunks into the broth in a single layer and poach for 6 to 8 minutes without stirring, until opaque, flaking at a fork, and 145F (63C).
8. Season with salt and more lime, stir in the cilantro off the heat, and serve in deep bowls with lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.