Sopa de Peixe
The Quirky Foodster Team
Ingredients
- Fish, cleaned and cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Sweet Pepper, sliced — 1
- Carrot, chopped — 1
- Thyme — 1 sprig
- Water — 1.2 L (5 cups)
- Salt and black pepper, — to taste
- Juice of 1 lime
Method
- Combine the fish, onion, garlic, tomatoes, sweet pepper, carrot and thyme in a large pot with the water.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until the fish is cooked through and vegetables are tender.
- Season with salt and pepper.
- Stir in the lime juice just before serving.
- Serve hot.
Introduction: A light, aromatic fish soup simmered with local vegetables and herbs.
Cultural Background: Fish soup is a natural staple in a nation of small volcanic islands surrounded by rich fishing waters, simmered simply to let the freshness of the catch shine through.
Tips: Simmer gently rather than boiling hard to keep the fish pieces intact. Add the lime juice right at the end to preserve its fresh brightness.
Variations: Add a splash of coconut milk for a creamier version; include a whole scotch bonnet for a spicier soup.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat until warmed through.
Nutrition: Approx. 240 kcal, 26 g protein, 12 g carbohydrate, 9 g fat per serving.
FAQs:
Q: What fish works best for this soup?
A: Any firm, fresh white fish works well; a mix of fish varieties adds extra depth of flavour.
Q: Can this soup be made spicier?
A: Yes, add a whole or split scotch bonnet pepper while simmering, adjusting to taste.
- Fish, cleaned and cut into pieces — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Sweet Pepper, sliced — 1
- Carrot, chopped — 1
- Thyme — 1 sprig
- Water — 1.2 L (5 cups)
- Salt and black pepper, — to taste
- Juice of 1 lime
Please log in to leave a comment.