Seychellois-style Fish Soup

Ingredients

While the original Serbian Bela čorba is a creamy white soup made with meat and vegetables, the Seychellois-style Fish Soup takes inspiration from the bountiful seafood found in the Seychelles. The use of coconut milk, tropical spices, and local fish gives this dish a distinct Seychellois twist, infusing it with the flavors of the Indian Ocean. We alse have the original recipe for Bela čorba, so you can check it out.

• 500g (1.1 lb) mixed fish fillets (such as red snapper, grouper, or mahi-mahi), cut into chunks 500g (1.1 lb) mixed fish fillets (such as red snapper, grouper, or mahi-mahi), cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon paprika 1 teaspoon paprika
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 cups fish or vegetable broth 2 cups fish or vegetable broth
• 1 carrot, diced 1 carrot, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 chili pepper, sliced (optional for heat) 1 chili pepper, sliced (optional for heat)
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the turmeric powder, curry powder, and paprika to the pot, and stir well to coat the onions and spices.
3. 3.
   Pour in the coconut milk, diced tomatoes, and fish or vegetable broth. Stir to combine.
4. 4.
   Add the fish chunks, carrot, bell pepper, and chili pepper (if using) to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a simmer and let it cook for about 15-20 minutes, or until the fish is cooked through and the vegetables are tender.
6. 6.
   Stir in the lime juice and adjust the seasoning if needed.
7. 7.
   Serve the Seychellois-style Fish Soup hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and firm. If you prefer a milder flavor, use white fish varieties like red snapper or grouper. For a stronger taste, opt for mahi-mahi or other meatier fish.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemongrass or a pinch of saffron to the soup.
• If you prefer a thicker consistency, blend a small portion of the soup and stir it back into the pot before serving.
• Adjust the spiciness by adding more or less chili pepper according to your taste preferences.
• Serve the soup with a side of crusty bread or steamed rice for a more substantial meal.
• Experiment with different types of fish and seafood to create your own unique variation of Seychellois-style Fish Soup.

Serving advice

Serve the Seychellois-style Fish Soup in individual bowls, garnished with fresh cilantro or parsley. Accompany it with a wedge of lime for squeezing over the soup just before eating. Serve with warm bread or rice on the side for a complete and satisfying meal.

Presentation advice

Present the Seychellois-style Fish Soup in vibrant bowls that showcase the colorful ingredients. Sprinkle some chopped fresh herbs on top for an added pop of green. Serve the soup with a side of warm bread or rice on a wooden platter to create an inviting and tropical presentation.