Seafood and coconut soup

This is one of my easiest and favourite lunch dishes. Use any fish that takes your fancy; I simply nip down to my wonderful fishmonger Davy Clarke and buy what ever appeals: hake, conger eel, salmon, even filets of sole or plaice, adjusting cooking times to suit and adding them at different times. To make a more robust dish, cook some egg noodles separately and add them to the soup at the last minute.