Fish soup base

In answer to Stephen's crayfish soup question. Here's a recipe for the broth for the fish soup I made on Breakfast — just add anything you think will work together — and I'd say smoked fish would be great

Ingredients

1 medium	Onion, peeled and diced
1	Garlic clove, chopped
1 tsp	Ginger, chopped
½	Red chillies, roughly chopped (more or less to taste)
1	Star anise, broken up
1 tsp	Vegetable oil
½ tsp	Turmeric, fresh, finely chopped or ¼ tsp ground dried
5 cm	Lemongrass stem, outer leaves discarded, thinly sliced
2	Makrut lime leaves, shredded (also known as kaffir lime leaves)
1 Tbsp	Fish sauce
600 ml	Fish stock, or use vege or chicken stock
500 ml	Unsweetened coconut cream, or 1 small can
1 sprinkle	Spring onion, sliced, picked mint and coriander leaves to garnish

Directions

1. n a medium-sized pot caramelise the onion, garlic, ginger, chilli and star anise in the oil.
2. Add the turmeric, lemongrass and lime leaf and cook another 30 seconds, stirring well.
3. Add the fish sauce and boil to evaporate, then add the fish stock and simmer 10 minutes.
4. Add the coconut cream and simmer 10 minutes. Taste for seasoning.
5. Mix in chunky pre-cooked components like diced kumara, potatoes, pumpkin, green-shell mussels, smoked fish, leftover roast chicken, mushrooms.
6. Garnish with the herbs.