Thursday, March 6, 2014

Samoa: Sua I'a {Fish Soup}

This is a very simple soup without a lot of seasoning. D's assessment made me chuckle.

"Mom, it's blank." 
"You know - blank. Plain." 
Do you mean bland...with a 'd'. 
"No. I mean blank." 
Okay. You're right. It is blank...and bland.


  • 1 pound firm white fish (I used cod)
  • 1 onion, peeled and diced
  • 2 shallots, peeled and diced
  • pat of butter
  • splash of olive oil
  • 1 can (14 oz) coconut milk
  • 2 C water
  • freshly ground salt to taste
  • 2 Spring onions, thinly sliced

In a large, flat-bottom pan, saute the onions and shallots in a pat of butter and a splash of olive oil. Lay the fish in the pan and add the coconut milk and water. Season with salt. Bring to the boil, then, cover and reduce the heat to a simmer. Cook for up to 10 minutes, until the fish is opaque and firm. When the fish is cooked, remove from the heat. Ladle soup into individual serving bowls and garnish with Spring onions.

1 comment:

  1. This soup is usually made with fatty fish on the bone with its skin, which I've found contributes a lot of flavor. Maybe cod fillets are the reason for blandness?