Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. tomato paste
- 2 tomatoes, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 sweet potato, peeled and chopped
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground ginger
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups fish or vegetable broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the tomato paste, tomatoes, carrots, celery, sweet potato, cumin, paprika, ginger, salt, and black pepper. Stir well.
3. Pour in the fish or vegetable broth and bring to a boil.
4. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
5. Add the fish fillets and simmer for another 5-10 minutes, or until the fish is cooked through.
6. Stir in the chopped parsley and cilantro.
7. Serve hot with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 2g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Vegetable broth can be used instead of fish broth.
Variations:
- Add shrimp or other seafood to the soup.
- Use different vegetables, such as zucchini or bell peppers.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Use fresh herbs for the best flavor.
- Adjust the spices to your liking.
- Serve with crusty bread for dipping.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with lemon wedges on the side.
Garnishes:
- Fresh parsley or cilantro.
Pairings:
- Crusty bread or rice.
Suggested side dishes:
- Green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Senegalese cuisine is known for its use of seafood and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Senegalese