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
- 2 tomatoes, chopped
- 6 cups of fish stock
- 1 tablespoon of olive oil
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the red and green bell peppers and sauté for 5 minutes.
4. Add the chopped tomatoes and paprika and cook for 5 more minutes.
5. Pour in the fish stock and bring to a boil.
6. Reduce the heat to low and let simmer for 10 minutes.
7. Add the fish fillets and cook for 5-7 minutes, or until the fish is cooked through.
8. Season with salt and pepper to taste.
9. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling and simmering on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 10g
Protein: 26g
Substitutions for ingredients:
- Any white fish can be used in place of the white fish fillets.
- Chicken or vegetable stock can be used in place of fish stock.
- Red or yellow onion can be used in place of white onion.
Variations:
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
- Add a pinch of saffron for a more complex flavor.
- Add a splash of white wine for a more sophisticated taste.
Tips and tricks:
- Use a fish spatula to gently flip the fish fillets to prevent them from breaking apart.
- Serve with crusty bread to soak up the broth.
- Use fresh fish for the best flavor.
Storage instructions:
Store any leftovers 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 a bowl with a sprig of fresh parsley on top.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Crusty bread and a crisp white wine.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more stock or water to thin it out.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Sopa de Peixe com Tomate e Pimentão is a traditional Portuguese fish soup that has been enjoyed for generations.
Flavor profiles:
This soup is savory and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with crusty bread and a glass of white wine.
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Region: Portuguese