Directions
- Salt the skinless fish fillets on both sides and set aside.
- Cut off only the white and light parts from the leeks. Peel garlic and ginger and wash the celery stalks.
- Cut the ginger root and chilli pepper into small cubes.
- Cut the leek, celery and garlic into thin slices.
- Peel the potatoes and cut into medium sized cubes.
- Heat 2 tablespoons of butter in a pot with a thick bottom.
- Fry the leek, garlic and ginger, stirring from time to time, until the vegetables are slightly softened (about 3 minutes).
- Add dried sweet paprika, cardamom, turmeric, coriander and hot pepper and fry for a minute.
- Then add potatoes, coconut milk and 1.5 cups of water.
- Bring the whole thing to a boil and then reduce the heat. Cook until the potatoes are tender (about 15 minutes).
- Cut the fish into smaller pieces and add to the soup together with the chopped celery.
- Cook over low heat for about 5 minutes.
- Finally season with half lime juice and, if necessary, more salt and lime.
Ingredients
2 medium leeks
2 celery stalks
500 g white fish fillets (e.g. halibut or cod)
300 g potatoes
800 ml coconut milk
6 cloves of garlic
1 lime
1 chilli pepper
1 tsp. cardamom
1 tsp. sweet paprika
1 tsp. dried cilantro
1 tsp. turmeric
2.5 cm ginger root
butter, salt
Fusion / Other
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