Name: Mexican spicy fish soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram skinless, boneless white fish, cubed; juice of one lime, plus extra to serve; 1 cup chopped coriander, plus extra to serve; 1 red capsicum, seeded, chopped; 4 long red chillies, seeded, chopped, plus extra, thinly sliced; 2 tablespoon water, plus 3 cups extra; 1/4 cup woolworths select oregano leaves; 1 red onion, finely sliced; 2 200g punnet sweet solanato tomatoes, halved

Mexican spicy fish soup

Spice up dinner tonight with this authentic flavoursome Mexican spicy fish soup! Full of fresh, wholesome ingredients - the whole family will be coming back for more!

Skip to Recipe

Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

500 gram skinless, boneless white fish, cubed

juice of one lime, plus extra to serve

1 cup chopped coriander, plus extra to serve

1 red capsicum, seeded, chopped

4 long red chillies, seeded, chopped, plus extra, thinly sliced

2 tablespoon water, plus 3 cups extra

1/4 cup woolworths select oregano leaves

1 red onion, finely sliced

2 200g punnet sweet solanato tomatoes, halved

Method

1.In a large bowl, combine fish with lime juice and chopped coriander. Set aside.

2.In a blender, combine capsicum, green chillies and water. Blend to a purée.

3.In a large, deep frying pan, heat oil on medium. Cook the garlic and oregano for 30 seconds, stirring, until fragrant. Add purée and cook for 1-2 minutes. Stir in onion and simmer gently for 4-5 minutes, stirring.

4.Add fish with marinade to pan with extra water (enough to cover fish). Mix in tomatoes and extra chilli. Reduce heat to low. Simmer, covered, for 8-10 minutes, until fish flakes easily when tested.

5.Season to taste (add a pinch of sugar). Serve with extra coriander leaves and lime wedges.

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