Fish
Soup Å La Nage derives
from a particular way of cooking fish and vegetables by a group of people in a
part of Indonesia. In addition to fish and vegetables, their cooking involves a
distinct group of liquids: lime juice, wine, and coconut milk, and a certain
combination of seasonings. The result is a light and spicy base for fish, with
or without the addition of seafood. I make it with a combination of fish and
shrimp.
The
process is divided into a few sections. First, the fish is marinated in
limejuice. While the fish is marinating, the vegetables are cooked, the liquids
added, and part of this is pureed. At that point the fish is added.
Ingredients
2 pounds
fish, cut into ½ inch pieces,
or 1
lb fish plus 1 lb shrimp cut in
half
3 Tbsp
limejuice
3 Tbsp
vegetable oil
8 cloves
garlic, finely chopped
3 Tbsp
ginger, minced
2
jalapeño peppers, seeded and minced
1 fennel
bulb, thinly sliced
3 leeks,
thinly sliced and rinsed
4 cups
fish stock or clam juice
1 cup
water
1 cup dry
white wine
1 14
ounce can unsweetened low-fat coconut milk
¼ cup
packed thinly sliced mint leaves
Directions
- Marinate fish in limejuice
and refrigerate while preparing vegetables.
- Heat oil in soup pot and cook
garlic, ginger, jalapenõs, fennel and leeks on moderate heat until soft.
- Add fish stock, water, and
wine and cook 30 minutes.
- Add unsweetened coconut milk
and take half of solid ingredients and some broth and puree.
- Return pureed soup to pot and
add fish and mint. Cook until fish is no longer translucent, about 10
minutes.
