FISH SOUP THAT'S WHAT THE SOUP KITCHEN GET'S. ENJOY DAN:

SOUPA de POISSON (FISH-SOUP) by CHEFDAN:


Serves 20:



INGRDIENTS:



7 pounds fish (halibut, red snapper, sea bass,) Cut into bite size pieces

1 gallon of coconut milk

3 tablespoons grape-seed oil

8 potatoes, diced in ½-inch cubes

7 onions, halved and sliced

8 carrots, diced in 1/4- cubes

1 gallon can diced tomatoes

12 cloves garlic, finely sliced

3 bay leaves

2 teaspoons fennel seeds

2 teaspoons dried thyme leaves

2 teaspoons Italian seasoning

15 cups fish stock

1 teaspoon cayenne

1/4-cup fish sauce

Kosher salt and freshly ground black pepper

DIRECTIONS:



1. In a stock pot, heat oil over-medium heat.

2. Add onions, garlic, and carrots and sauté until well browned, about 5-7 minutes.

3. Add stock, tomatoes, potatoes, dried thyme leaves, bay leaves, fennel seeds, Italian seasoning, S.&.P, and cayenne pepper.

4. Bring to a boil cover and cook 20 minutes, or until the potatoes are soft.

5. Stir in fish, and coconut milk, fish sauce, and simmer for about 20 minutes or until fish is cooked through.

ENJOY DAN: (ROCK-ON)