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

  1. Fillet fish
  2. Place bones in pot of cold water with bouquet garni (coriander, garlic, onion, spring onion stalks)
  3. Simmer bones and bouquet garni to make fish stock
  4. Cube onions, dice ginger
  5. Cube tomatoes
  6. Peel and dice taro
  7. Fry onion, garlic and taro until soft
  8. Add tomatoes and cook for a further 5 mins
  9. Add fish stock
  10. Then add cubed fillets of fish, clams and reduce heat
  11. Simmer for 20 mins
  12. When clams are open and the taro is soft, the soup is ready
  13. Top with a splash of coconut milk and a squeeze of lemon and ladle all ingredients evenly into bowls
  14. 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

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