Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 lb. shrimp, peeled and deveined
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tbsp. olive oil
- 4 cups fish or chicken broth
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
2. Add the diced tomatoes, fish or chicken broth, smoked paprika, cumin, oregano, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes.
3. Add the white fish and shrimp to the pot. Simmer for an additional 5-7 minutes, until the fish is cooked through and the shrimp are pink and opaque.
4. If desired, use an immersion blender to puree some of the soup to thicken it slightly.
5. Stir in the chopped cilantro and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 220
Fat: 5g
Carbohydrates: 12g
Protein: 32g
Sodium: 1200mg
Substitutions for ingredients:
- Any white fish can be used in place of the fillets.
- If you don't have fresh shrimp, you can use frozen shrimp that has been thawed.
- If you don't have smoked paprika, regular paprika can be used instead.
- If you don't have fresh cilantro, parsley can be used instead.
Variations:
- Add diced potatoes or corn to the soup for additional texture and flavor.
- Use coconut milk instead of broth for a creamier soup.
- Add a can of black beans or chickpeas for extra protein and fiber.
Tips and tricks:
- Be sure to devein the shrimp before adding them to the soup.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
- If you prefer a smoother soup, use an immersion blender to puree the entire soup instead of just a portion of it.
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 low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a lime wedge and a sprig of cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Tortilla chips
Pairings:
- Crusty bread
- Salad with a citrus vinaigrette
Suggested side dishes:
- Grilled vegetables
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of it with an immersion blender to thicken it.
Food safety advice:
- Be sure to cook the fish and shrimp until they are fully cooked through.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Fisherman's soup is a traditional dish in many coastal regions around the world, including the Mediterranean and the Caribbean.
Flavor profiles:
This soup is spicy and smoky, with a hint of sweetness from the red bell pepper and the tomatoes.
Serving suggestions:
Serve this soup as a main course with a side salad or some crusty bread.
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Region: Portuguese