Coconut and fennel soup with seared monkfish from Fish, Indian Style: 100 Simple Spicy Recipes by Atul Kochhar

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Notes about this recipe

  • mcvl on November 04, 2012

    This soup is a great, great idea, but I want to have it as a main dish, not a tantalizing appetizer. I started by adding chopped bulb fennel that I had stewed in butter and by subtracting the heavy cream, which in my opinion would have made the broth too mild to take the burden of the whole meal. We felt the result was very pleasing but not quite there yet. I think I might want to garnish the soup with toasted (unsweetened) coconut. Or something. I'll remember to add another note when I cook it again.

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