Name: Spicy fish soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 350 gram skinless boneless firm white fish fillet, cubed (e.g. blue-eye trevalla); 1 lime. juiced; 1/4 cup coriander, chopped, plus extra leaves, to serve; 1 red capsicum, seeded, chopped; 4 long green chillies, seeded, chopped, plus 2 extra, thinly sliced; 2 tablespoon water, plus 2 cups extra; 1/4 cup vegetable oil; 4 clove garlic, crushed; 2 teaspoon dried oregano; 2 roma tomatoes, seeded, chopped

Spicy fish soup

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Ingredients

350 gram skinless boneless firm white fish fillet, cubed (e.g. blue-eye trevalla)

1 lime. juiced

1/4 cup coriander, chopped, plus extra leaves, to serve

1 red capsicum, seeded, chopped

4 long green chillies, seeded, chopped, plus 2 extra, thinly sliced

2 tablespoon water, plus 2 cups extra

1/4 cup vegetable oil

4 clove garlic, crushed

2 teaspoon dried oregano

2 roma tomatoes, seeded, chopped

Method

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

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

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

4.Add fish with marinade to saucepan with extra water (enough to almost cover fish). Mix in tomatoes and extra chilli. Reduce heat to low. Simmer, covered, 10-12 minutes, until fish flakes easily when tested.

5.Season to taste. Serve extra coriander.

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Ingredients

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