Knox and Leo’s Fish and Clam with Taro Soup
Team Vanuatu
INGREDIENTS
1 whole mullet
2 cloves garlic
2 thumbs ginger
4 cherry tomatoes
1 bunch coriander
1 onion
1 turmeric
10 sea clams
1 lemon
1 spring onion
1 small taro
1 lemongrass stalk
1 cup Coconut milk
1 tb virgin coconut oil
Salt and pepper
METHOD
- Fillet fish
- Place bones in pot of cold water with bouquet garni (coriander, garlic, onion, spring onion stalks)
- Simmer bones and bouquet garni to make fish stock
- Cube onions, dice ginger
- Cube tomatoes
- Peel and dice taro
- Fry onion, garlic and taro until soft
- Add tomatoes and cook for a further 5 mins
- Add fish stock
- Then add cubed fillets of fish, clams and reduce heat
- Simmer for 20 mins
- When clams are open and the taro is soft, the soup is ready
- Top with a splash of coconut milk and a squeeze of lemon and ladle all ingredients evenly into bowls
- If feeding to a child, be sure to remove the clam flesh from the shell, chop fine and add back to the soup
Team Vanuatu Recipes
Knox and Leo
Tried this recipe at home? Let us know what you think!