Spicy Fish Soup with Sweet Potato and Chilli
Cooking Level: ★☆☆☆☆
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
Heat the oil in a pan and add the onions and the chopped vegetables.
Cook until soften and add the fish broth, Sherry, spices and chopped tomatoes. Let it simmer for 30 minutes. Add some water if necessary.
Cut the fish in bite size pieces and add to the soup.
Remove from heat and let it gently cook through for 8-10 minutes.
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.