Ingredients with Measurements:
- 1 pound of 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 of diced tomatoes (14.5 ounces)
- 4 cups of fish or chicken broth
- 1 avocado, diced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 tablespoon of chopped fresh cilantro
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the red and green bell peppers and cook for 5 minutes, stirring occasionally.
3. Add the diced tomatoes and fish or chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the fish fillets to the pot and cook for 5-7 minutes, or until the fish is cooked through.
5. Remove the pot from the heat and use an immersion blender or regular blender to blend the soup until smooth.
6. Return the soup to the pot and add the diced avocado. Stir gently.
7. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 235
Fat: 14g
Carbohydrates: 14g
Protein: 16g
Fiber: 6g
Substitutions for ingredients:
- Any white fish can be used instead of the suggested fish fillets.
- Red and green bell peppers can be substituted with any other color of bell peppers.
- Canned tomatoes can be substituted with fresh tomatoes.
Variations:
- Add a can of coconut milk to the soup for a creamier texture.
- Use shrimp instead of fish for a seafood twist.
- Add a diced jalapeño pepper for a spicy kick.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for the best texture.
- Add the avocado just before serving to prevent it from turning brown.
- 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 over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Lime wedges
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
Food safety advice:
- Be sure to cook the fish thoroughly to prevent any foodborne illness.
Food history:
- Sopa de Peixe com Abacate is a traditional Brazilian soup that is typically served during the winter months.
Flavor profiles:
- This soup is savory and slightly sweet with a creamy texture from the avocado.
Serving suggestions:
- Serve the soup as a main course with a side salad or crusty bread.
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Region: Portuguese