Vatapa

  1. To prepare the stock, combine the first 6 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Drain stock through a fine sieve into a bowl; discard solids.
  2. To prepare soup, wipe pan dry with a paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add 1 cup onion, sugar, and salt; saute 3 minutes. Add 1 tablespoon ginger, 3 garlic cloves, and chile; saute 30 seconds. Stir in stock, tomato, and beer; bring to a boil. Cook until reduced to 6 cups (about 15 minutes). Stir in coconut milk; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add fish; cook 5 minutes over medium-high heat or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in cilantro and juice. Serve with rice and lime wedges.

water, onion, carrot, fresh ginger, garlic, bones, cooking spray, onion, brown sugar, salt, fresh ginger, garlic, serrano chile, tomato, light coconut milk, grouper, fresh cilantro, lime juice, basmati rice, lime wedges

Taken from www.myrecipes.com/recipe/vatapa (may not work)

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