Preparation

• Peel the spring onions, wash them and cut them into oblique slices, including the green part. Brush the carrots, wash them and cut them into very thin oblique slices. Wash the pepper and cut it into very thin slices. Wash, sort and cut the pepper into strips.
  Rinse the fish fillets, pat them dry and cut them into 2 cm wide strips. Heat the oil in a 23 cm cast iron casserole dish and brown the spring onions, carrot and pepper.
  Add the coconut milk, lemon zest, chili pepper, salt and curry. Mix and add the cod strips. Cover and cook for 5 minutes.
  Finally add the coriander, mix and remove from the heat. Pour the soup into 4 plates and serve.