Garifuna fish soup:

4cups chicken/vegetable stock
2cups Coconut Milk
2 Eggs
1lb fish fillets (I’m using Tilapia) – cut into 2″ chunks, or whatever.

Spice with Chili powder, cumin, coriander, minced garlic, salt, pepper, mexican oregano, achiote, and ginger to taste.

Mix chicken stock and milk in a pot and warm it up (spice to taste).

Beat eggs, add spices.

Using a skillet and vegetable oil (!) dip the chunks of fish in the egg/spice batter and fry them. Drain the oil off the fish and add it to the base. Let simmer 20 minutes.

Deliciousness.

I just got done preparing this, and my kitchen smells quite sexy right now.

SOUP!

For you veggies out there: use vegetable stock and portobello (or maybe shiitake? I wonder…) mushrooms instead.

Related posts:

1. Fish Chowder
2. (modified) Brazillian-Style Cod
3. Penny soup
4. Beef Stroganoff Recipe
5. Maple Chicken Chili