Spicy Fish Soup with Sweet Potato and Chilli

15 Nov 2018

Time: ★★☆☆☆

Cooking Level: ★☆☆☆☆

  
 INGREDIENTS
  • 500g Atlantic Cod

  • 1pc organic brown Onions, peeled and chopped

  • 2pcs organic carrots, peeled and chopped

  • 200g organic Sweet Potato, peeled and chopped

  • 1 stalk organic Celery, sliced

  • 2pcs red chili peppers, deseeded and sliced

  • 2tbsp of Extra Virgin organic Avocado Oil

  • 1L Pacific organic Fish Broth or water

  • 200g Tomatoes, chopped

  • 4tbsp of Sherry or Cognac

  • 1 sprig Parsley, finely chopped

  • Salt and Pepper to taste

 
DIRECTIONS
  1. Heat the oil in a pan and add the onions and the chopped vegetables.

  2.  Cook until soften and add the fish broth, Sherry, spices and chopped tomatoes. Let it simmer for 30 minutes. Add some water if necessary.

  3. Cut the fish in bite size pieces and add to the soup.

  4. Remove from heat and let it gently cook through for 8-10 minutes.

  5. Season to taste with salt and pepper. Garnish with chopped parsley.

 

SOUTH STREAM TIPS

You can leave out the chili if you don’t want it spicy. Also can use Greenland halibut or haddock for this hearty soup.

 

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