Asian Fish Soup

For the Asian fish soup, finely chop the onions and garlic. Place a large saucepan. Pour in the butter and sauté the onions and garlic together.

Then cut the cleaned lemongrass into fine strips and add it with the finely chopped chili pepper to the onions and garlic and sweat it briefly.

Then pour in the fish stock and immediately add the coconut milk. Then add the juice of a lemon or lime and simmer briefly. Season to taste with salt, pepper and coconut syrup. If necessary, improve the taste with dry sherry.

Then wash the fish and shrimp well and pat dry with a paper towel. Cut the fish into bite-sized pieces and add to the soup, which is not simmering, and let sit for about 5-7 minutes. (do not boil!!)

Chop the cilantro greens and serve extra with the Asian fish soup. It goes perfectly with a crusty baguette.

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