A Creamy and Cozy Fish Soup with Wild Rice

Serves about 3 for a full dinner

about 500ml fish stock
1 can coconut milk
1/2 onion, finely sliced
1 celeri branch, finely chopped, and a few leaves, chopped
1 clove garlic, mashed
peanut oil
salt, pepper
100g wild rice
200g prawns, cleaned
200g white fish (like cod), cut into chunks
as many mushrooms a you like, roughly sliced
a few scallops
a small bunch of parsley


Rinse the wild rice under cold water, and boil according to the instructions of the package, usually in salted water for about 45 minutes, low heat.
In a wok pan, sauté the sliced onion, garlic, mushrooms, in a bit of peanut oil.
In a large saucepan, heat up the coconut milk and the fish stock. Add the sautéed onion and mushrooms, celery and leaves, parsley, a bit of salt and pepper, and simmer for about 30min.
Add the fish, prawns and scallops, and cook for another 5min. Adjust taste with salt and pepper. Stir in the cooked wild rice and serve. This velvety soup can be enjoyed with toasted bread and white wine.