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Garifuna fish soup
Base: one to two cups coconut milk, four cups chicken stock, a tablespoon of achiote [Annatto] paste, the seed is available in Latino markets.
Take some robust fish pieces, cod or monkfish will do, and roll them in beaten eggs, along with minced garlic, freshly minced ginger, coriander, cumin, chili powder, and Mexican oregano, maybe a bit of salt and pepper too. Fry the fish in vegetable oil until cooked, making sure the oil is properly hot. Put the resulting fish chunks into the soup.
Or something like that. Serve with a baguette. Very yummy.
Posted by Tyler Cowen on December 1, 2007 at 06:50 AM in Food and Drink | Permalink
Comments
I iz in ur recipe book violating ur copyrite.
Posted by: Pat Mathews at Dec 1, 2007 9:33:36 AM
Fry the fish in coconut oil: deliciousness will double.
Posted by: GVV at Dec 1, 2007 10:50:41 AM
IAAL, and theres no copyrights in recipes d00d.
Posted by: at Dec 1, 2007 3:59:25 PM
A bit bizzare to open my RSS reader on MR and find recipes.
Posted by: Chewxy at Dec 1, 2007 6:00:52 PM
No coconut oil! Saturated fat baaaaaad!
Posted by: mk at Dec 3, 2007 4:45:44 PM
I made this, but with saffron in place of the annatto paste, since it was more convenient. Not the same thing, I know, but it was still very tasty.
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Posted by: Alii at Apr 3, 2008 11:19:28 PM
