This soup is a great week night recipe – it involves very little cleaning and chopping, and then cooks in less than half an hour. The original recipe called for 2-3 habaneros. I like spicy, so I used 3 – the soup was way too spicy, even when I tried to temper it with yogurt and eat it with bread. Next time I will go for 1 pepper – but I will certainly make this again.
1 large red onion, diced
2 cloves garlic, minced
1 habanero pepper
3 tablespoons peanut or canola oil
32 ounce canned fire roasted tomatoes
1 cup vegetable broth
1 14 ounce can coconut milk
1 Maggi or Knorr fish bouillon cube
several sprigs of fresh thyme
1 pound cod or other white fish fillet, cut into 1-inch cubes
1 pound potato (about 2 medium), peeled and diced
salt and pepper to taste
Halve and de-seed the pepper, then roast until charred. Puree with about 1/2 cup of the tomatoes, set aside. In a stockpot, saute the onions and garlic in the oil until soft. Add the vegetable broth, rest of the tomatoes, coconut milk, bouillon cube, and sprigs of thyme. Bring to a gentle simmer. Add the hot pepper mixture bit by bit, tasting as you go until the desired level of heat is achieved. Add potatoes, salt and pepper to taste, and allow to simmer for about 15 more minutes. Add the fish, simmering gently for about 5 – 10 minutes, until the fish is cooked. Serve garnished with fresh thyme.
Recipe adapted from Tastytrix.com
Danube66 