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
- 2 tomatoes, chopped
- 1 cup long-grain rice
- 6 cups fish or vegetable broth
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2. Add the red and green bell peppers and sauté for another 5 minutes.
3. Add the chopped tomatoes, paprika, and ground cumin. Stir well and cook for 5 minutes.
4. Add the fish fillets and stir gently. Cook for 5 minutes.
5. Add the fish or vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
6. Add the rice and stir well. Cover the pot and simmer for 20 minutes, or until the rice is cooked and the fish is tender.
7. Season with salt and pepper to taste. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories per serving: 280
Total fat: 6g
Saturated fat: 1g
Cholesterol: 40mg
Sodium: 800mg
Total carbohydrates: 36g
Dietary fiber: 3g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Any white fish can be used instead of the suggested white fish fillets.
- Red and green bell peppers can be substituted with any color of bell peppers.
- Cilantro can be substituted with parsley or omitted.
Variations:
- Add shrimp or other seafood to the soup.
- Use brown rice instead of white rice.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use a wooden spoon to stir the soup to avoid breaking the fish fillets.
- If the soup is too thick, add more broth or water.
- If the soup is too thin, add more rice.
Storage instructions:
Store the 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 fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the rice is not cooked through, add more broth or water and continue simmering until the rice is tender.
- If the soup is too salty, add more water or broth to dilute the saltiness.
Food safety advice:
- Make sure the fish is cooked through before serving.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Peixe com Arroz is a traditional Portuguese fish soup that is often served as a main course. It is a hearty and flavorful soup that is perfect for cold weather.
Flavor profiles:
Sopa de Peixe com Arroz has a savory and slightly spicy flavor from the paprika and cumin. The fish adds a subtle sweetness to the soup, while the rice adds a nutty flavor and texture.
Serving suggestions:
Serve the soup as a main course with crusty bread and a green salad on the side.
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Region: Portuguese