Ika suipu (fish soup with root vegetables)

Instructions

1. Finely slice the onion and crush the garlic. Sauté them in oil in a pan over medium heat for 4 minutes.
2. Add the water, taro and yam. Bring to a boil, then cook for 15 minutes over medium heat, until the vegetables start to soften.
3. Cut the fish into large pieces and place them in the broth with the salt and pepper.
4. Let it simmer for 8 to 10 minutes, without stirring vigorously so the fish doesn't break apart.
5. Pour in the coconut milk and heat gently for 3 minutes without letting it boil.
6. Check that the vegetables are tender and the fish is cooked. Adjust the seasoning and serve piping hot.