Sopa de Caldo de Pescado

Method

1. In a pot, sauté onion, carrots, celery, and garlic until softened.
2. Add water, salt, and pepper, bring to a boil.
3. Stir in coconut milk, then add fish fillets.
4. Simmer 10-12 minutes until fish is opaque and flakes easily.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.