Soup
Comorian Fish Soup
- Preparation time
- 40 min
- Servings
- 4 servings
Ingredients
4 servings
- White fish fillet — to buy500 g
- Tomato — to buy3
- Onion — to buy1
- Garlic — to buy3 cloves
- Ginger — to buy1 piece
- Lime — to buy1
- Chili pepper — to buy1
- Stock — to buy1 L (stock)
- Neutral oil — to buy2 tbsp
- Fresh cilantro — to buy1/2 bunch
- Salt — to buy1 tsp
Preparation
Heat the oil in a pot and sauté the sliced onion and crushed garlic for 3 minutes until fragrant.
Add the diced tomatoes and grated ginger, and let them stew for 5 minutes over medium heat, crushing the tomatoes with a spoon.
Pour in the stock, add the whole split chilli, bring to a boil then simmer uncovered for 15 minutes to concentrate the flavours.
Cut the fish into large chunks, slide them into the simmering soup and poach for 8-10 minutes until cooked through and easily flaking with a fork.
Remove the chilli, squeeze in the lime juice, taste and adjust the salt.
Serve piping hot, sprinkled with fresh chopped coriander, with bread or rice.