Eco-Travel: Rainforest Foraging in Costa Rica

Coconut Fish Soup

1 ½ kg of fish bones
1 onion
1 bell pepper
2 stocks of celery
1 carrot
1 bunch of cilantro
7 cups of water
4 cloves of garlic

3 cups of coconut milk

600 grams of fish
2 large potatos
1 squash
2 yucca roots
2 sweet potatoes
1 bell pepper
1 onion

Boil water and add fish bones, onion, pepper, celery, carrot, cilantro and garlic. Cook on high heat for 30 minutes. Strain and keep broth.

If using fresh coconut: scrape out coconut meat and drain milk. Liquefy coconut milk and meat in blender. Strain and save remaining milk. If using canned coconut milk: open cans and set aside for later use.

Cut vegetables in square chunks. Slice onions and bell pepper Julienne style. Place all vegetables in a large pot with fish broth. Cook al dente and season to taste. Add coconut milk and bring to a boil. Cut fish into cubes and add to boiling soup. Cook for five minutes.

Serve with salad and fresh bread.

Find more foodie adventures in our Culinary Travel section.