Pineapple Broth with Cod

Immerse yourself in the fascinating blend of South Indian and Southeast Asian flavors with the exquisite Pineapple Broth with Cod. The marriage of these culinary traditions brings forth a symphony of tastes that is a true delight for the senses. This dish showcases the versatility of firm-fleshed fish and seafood, allowing for options like cod or shrimp to take center stage. Embark on a culinary journey that harmoniously combines the richness of coconut and the tangy sweetness of pineapple in a bowl of perfection.

Serves: 4

Preparation: 30 minutes

Cooking: 40 minutes

Freezing: Up to 2 months

INGREDIENTS:

• 1 onion, diced
• 1 ¾ oz (50g) raw peanuts, skinned
• 2 tbsp shredded coconut
• 1 ¼ in (3cm) piece of ginger, chopped
• 1 tsp coriander seeds
• 2 tsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp poppy seeds
• 3 tbsp tamarind pulp
• ½ tsp turmeric
• ¾ tsp chili powder
• Salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 1 tsp palm sugar
• 1 ¾ cups (400ml) fish stock
• 1 cup (200ml) pineapple juice
• 1 ¾ cups (400ml) coconut milk
• 8 oz (200g) fresh cod, chopped
• Juice of 1 lime
• 4 ½ oz (125g) fresh pineapple pieces, chopped
• 2 tbsp mint leaves, coarsely torn
• 2 tbsp raw peanuts, dry-roasted and chopped

INSTRUCTIONS:

1. Begin by heating a cast-iron pan. Add diced onion, skinned raw peanuts, shredded coconut, chopped ginger, and all the seeds (coriander, sesame, cumin, and poppy). Stir the mixture over low heat until the coconut turns dark and the spices release their aromatic essence, which takes around 5 minutes. Transfer this mixture to a bowl to cool down, and then place it in a food processor. Process until you achieve a coarse paste. Add tamarind pulp, turmeric, chili powder, and salt and pepper. Process again until the mixture becomes a smooth paste.
2. Heat vegetable oil in a large saucepan. Add the paste you prepared earlier and cook it over low heat for about 10 minutes. Stir in the palm sugar and continue cooking until the paste begins to stick to the bottom of the pan. Pour in the fish stock and pineapple juice, and allow the mixture to simmer, partially covered, for approximately 20 minutes.
3. Remove the soup from the heat and carefully transfer it to a blender. Blend the soup until it reaches a smooth consistency. You might need to do this in batches due to the volume. Once blended, return the mixture to the saucepan and stir in the coconut milk. Place the pan back on the heat and let it bubble gently.
4. Add the chopped fresh cod to the simmering broth and let it cook for about 3 minutes, ensuring the fish is just cooked through. Stir in the lime juice, followed by the chopped fresh pineapple pieces and coarsely torn mint leaves.
5. When ready to serve, ladle the fragrant Pineapple Broth with Cod into bowls. Garnish each serving with dry-roasted and chopped raw peanuts, adding a delightful crunch and nutty flavor to the dish.

Pineapple Broth with Cod seamlessly marries the flavors of two vibrant culinary regions, resulting in a masterpiece that tantalizes the palate. The velvety richness of coconut milk, the zing of tamarind, the sweet-tangy burst of pineapple, and the tender freshness of cod come together in a bowl of sheer delight. This dish serves as a testament to the harmonious fusion of culinary traditions, inviting you to savor the enchanting blend of South Indian and Southeast Asian influences in every spoonful.