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4-6 servings
  • 2 tbsp oil
  • 1 cup white onion, chopped (1 medium onion or ½ large onion)
  • 3 garlic cloves, finely chopped
  • ½ red bell pepper, chopped
  • 2 seedless roma tomatoes, chopped
  • 1 tbsp tomato paste
  • 4 cups (¼ liter) fish/seafood broth
  • ½ cup (120 ml) white wine
  • 1 can (13.5 oz/400 ml) unsweetened coconut milk
  • 1 lb white fish cut into 1 inch (2,54 cm) cubes (halibut, cod, sea bass, red snapper)
  • 1 lb medium sized shrimp, peeled, deveined and rinsed
  • 1 lb mussels, cleaned
  • Chopped cilantro for garnishing


1. Heat oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 3-5 minutes. Add the garlic and cook for another minute. Now, add the red bell pepper and tomatoes and cook until they are soft, about 5-8 minutes. Add the tomato paste and stir to cover the vegetables.

2. Add the fish broth and wine and bring to a boil over high heat. Reduce the heat to medium low and let it simmer for about 10 minutes so the alcohol can evaporate. Add the coconut milk and simmer for another 3 minutes.

3. Add the white fish and the mussels. Cover and simmer over medium heat for 5-6 minutes. The mussels should now be opened and you can discard any that remain closed. Now add the shrimp and simmer for 3 minutes or until they are fully cooked.

4. Season with salt and pepper to taste before serving. You can serve it with chopped cilantro sprinkled on top and with a side of white rice and patacones.

**To thicken the soup you can add ¼ cup cornstarch dissolved in water  or between ¼-½ cup of heavy cream until it thickens.