Ingredients with Measurements:
- 1 lb of white fish fillets, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of olive oil
- 1 lb of pumpkin, peeled and chopped
- 4 cups of fish or vegetable broth
- 1 bay leaf
- 1 tsp of paprika
- Salt and pepper to taste
- 1 tbsp of chopped parsley
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until translucent.
2. Add the chopped pumpkin, fish broth, bay leaf, and paprika to the pot. Bring to a boil and then reduce heat to a simmer.
3. Cook the pumpkin until it is tender, about 15-20 minutes.
4. Remove the bay leaf and puree the soup with a blender or immersion blender until smooth.
5. Add the fish pieces to the soup and cook for 5-7 minutes, or until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer on medium-low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 175
Fat: 5g
Carbohydrates: 13g
Protein: 20g
Sodium: 600mg
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Butternut squash can be used in place of pumpkin.
- Chicken broth can be used in place of fish or vegetable broth.
Variations:
- Add some coconut milk for a creamier soup.
- Add some diced potatoes for a heartier soup.
- Add some diced carrots for extra sweetness.
Tips and tricks:
- Be sure to cut the fish into small pieces so that it cooks evenly.
- Use a blender or immersion blender to puree the soup until smooth.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, or a drizzle of olive oil.
Pairings:
Crusty bread and a side salad.
Suggested side dishes:
A side salad or garlic bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Be sure to cook the fish until it is fully cooked through.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Sopa de Peixe com Abóbora is a traditional Portuguese fish soup that is typically made with white fish and pumpkin.
Flavor profiles:
This soup is savory and slightly sweet, with a creamy texture.
Serving suggestions:
Serve this soup as a starter or main course.
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Region: Portuguese