Ingredients with Measurements:
- 2 fish heads (tilapia or catfish)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups water
- 1/4 cup peanut butter
- 1/4 cup chopped cilantro
- 1 lime, juiced
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Clean the fish heads and remove the gills and eyes.
2. In a large pot, sauté the onion, garlic, and ginger until softened.
3. Add the chopped tomatoes, tomato paste, smoked paprika, coriander, cumin, cinnamon, turmeric, salt, and black pepper. Cook for 5 minutes.
4. Add the fish heads and water. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes.
5. Remove the fish heads from the soup and let cool slightly.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Return the soup to the pot and add the peanut butter. Stir until well combined.
8. Flake the fish meat from the heads and add it to the soup.
9. Add the chopped cilantro and lime juice. Stir well.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 12g
Carbohydrates: 10g
Protein: 16g
Substitutions for ingredients:
- Fish heads can be substituted with fish fillets.
- Peanut butter can be substituted with almond butter or cashew butter.
Variations:
- Add chopped vegetables such as carrots, sweet potatoes, or spinach.
- Use different spices such as curry powder or chili powder.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use a fish stock instead of water for a richer flavor.
- Serve with crusty bread or rice.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of cilantro on top.
Garnishes:
- Chopped peanuts
- Sliced green onions
- Sliced jalapeños
Pairings:
- White wine such as Sauvignon Blanc or Chardonnay
- Beer such as a light lager or pale ale
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or stock.
- If the soup is too thin, add more peanut butter or blend in some cooked potatoes.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Fish head soup is a common dish in many African countries, especially those located near the coast. It is a way to use all parts of the fish and create a flavorful and nutritious soup.
Flavor profiles:
This soup is savory, slightly spicy, and nutty from the peanut butter.
Serving suggestions:
Serve hot with a side of rice or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A