Coconut Fish Soup

• 2 lbs fish heads, and carcasses (white fish, like snapper or cod)
• 7 cups water
• 1 large onion, roughly chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 chili, small & left whole
• 1 tablespoon lemon juice
• 2 cups unsweetened coconut cream (I use coconut-flavoured reduced skim milk for a low-fat version)
• 6 -12 lemon slices
• 6 green onions, chopped

1. Bring first 6 ingredients to simmering point and maintain gently until fish is soft and stock is full of flavour.
2. Skim periodically for a clear broth.
3. Strain off stock and adjust seasoning if necessary.
4. Alternatively, you may use a commercial fish stock, but it will taste entirely different and not authentic.
5. Stir in lemon juice & coconut cream and heat thoroughly - DO NOT BOIL.
6. Serve in bowls. Garnish with lemon slices & chopped green onions.

fish, water, onion, salt, pepper, chili, lemon juice, unsweetened coconut cream, lemon slices, green onions

Taken from www.food.com/recipe/coconut-fish-soup-458824 (may not work)