Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14 oz.)
- 4 cups fish or vegetable broth
- 1 tbsp. paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 1 tbsp. olive oil
- 1 lemon, cut into wedges
Special equipment needed:
- Large soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add onion and garlic, and sauté until softened, about 3 minutes.
3. Add red and green bell peppers, and cook for another 5 minutes.
4. Add diced tomatoes, fish or vegetable broth, paprika, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add white fish fillets to the pot, and cook until they are opaque and cooked through, about 5-7 minutes.
6. Season with salt and pepper to taste.
7. Ladle soup into bowls, and serve with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 11g
Protein: 25g
Substitutions for ingredients:
- Any white fish fillets can be used, such as cod, haddock, or tilapia.
- Fresh tomatoes can be used instead of canned tomatoes.
- Chicken broth can be used instead of fish or vegetable broth.
Variations:
- Add chopped potatoes or sweet potatoes to the soup for a heartier meal.
- Use shrimp or scallops instead of white fish fillets.
- Add a can of chickpeas or white beans for extra protein and fiber.
Tips and tricks:
- Use fresh herbs instead of dried for a more vibrant flavor.
- Serve with crusty bread for dipping into the soup.
- Add a dollop of sour cream or plain Greek yogurt on top for a creamy texture.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in colorful bowls with a sprig of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
- Croutons
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce and thicken the broth.
Food safety advice:
- Make sure to cook the fish until it is opaque and cooked through to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chubut-style fish soup is a traditional dish from the Chubut province in Argentina, where fresh seafood is abundant.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve the soup as a main course for a light and healthy meal.
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Region: Argentina