Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 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 tsp. dried thyme
- 1 tsp. smoked paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 2 tbsp. olive oil
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the red and green bell peppers and sauté for another 2-3 minutes until softened.
3. Add the sliced plantains, diced tomatoes, fish or vegetable broth, dried thyme, smoked paprika, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes until the plantains are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Add the fish pieces to the pot and simmer for another 5-7 minutes until the fish is cooked through.
6. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 240
Fat: 8g
Carbohydrates: 27g
Protein: 18g
Sodium: 950mg
Fiber: 4g
Substitutions for ingredients:
- Instead of white fish, you can use any other type of fish or seafood such as shrimp or scallops.
- If you don't have fresh cilantro, you can use parsley or basil instead.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add some diced potatoes or sweet potatoes to the soup for extra heartiness.
- Use coconut milk instead of fish or vegetable broth for a creamier soup.
- Add some hot sauce or chili flakes for a spicier soup.
Tips and tricks:
- Make sure to use ripe plantains for the best flavor and texture.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Taste the soup and adjust the seasoning as needed before adding the fish.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve the soup with crusty bread or cornbread.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the fish thoroughly to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Plantains are a staple food in many tropical regions and are often used in savory dishes like soups and stews.
Flavor profiles:
This soup has a slightly sweet and savory flavor from the plantains, with a smoky and spicy kick from the paprika.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: West African