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1 KG FISH
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2 TOMATOES, chopped
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2 CARROTS, cut
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1 POTATO, cut in small cubes
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1 ONION, chopped
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2 CLOVES GARLIC, crushed
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1 TBSP SALT
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2 TBSP OLIVE OIL
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500 GRAM PUMPKIN, chopped
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BUNCH OF GREEN ONIONS, chopped
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2 STEMS LEMON GRASS, chopped
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4 DECILITER COCONUT MILK
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300 GRAM PRAWNS, shelled
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1 TBSP SHRIMP PASTE
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1 CLOVE GARLIC, crushed
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2 CHILIES, chopped
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5 DECILITER CHICKEN STOCK
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Clean the fish, keep
skin and bones. Cut the fish in cubes. Add 1.5 liter water to the skin and
bones, cook for 20 minutes, sieve, add the salt. In the meantime, fry the
carrots, onion and garlic in olive oil. Add a some of the fish soup and the
potatoes and boil for 10 minutes. Add the fish and cook 7 minutes more. Add
this mixture to the soup, as well as the tomatoes, stir carefully.
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Fry the garlic, chilies,
green onions and lemon grass for three minutes. Stir in the shrimp paste.
Add the chicken stock and the pumpkin, cook for 15 minutes. Add the coconut
milk and the shrimps, cook for 5 minutes more.
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