Fish Soup

This is a bulletproof fish soup. So hearty and delicious, very easy to prepare, and so satisfying that you will want to make it again and again. The main ingredient I would say is the GREEN BANANAS, it just thickens the soup with a mmm... nice texture and flavour. I wouldn't commit the Taro nor Coriander. The tomato adds such a healthy colour... it's just a wonderful soup! Yummi indeed.

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Step 1

Cut the fish into 2-3 pieces, depending on the size of the fish. Rub it inside and outside with garlic powder, salt, lemon juice and set it apart.

Step 2

Bring a large pot filled with approximately 1-2lts water to a boil soft boil. Add your fish cubes and bay leaves

Step 3

Meanwhile, peel the green bananas, reserve 1 or 2 for grating and the rest you can trim it into bite size by hand or make a slit with a knife and brake them into the boiling water, add the grated green bananas. This will thicken the soup.

Step 4

Add the Yuca, Taro and sweet potato or squash. You can add your own veggies of your like, like sweet corn in pieces. Or you can omit all of them and continue simmering.

Step 5

In a frying pan with oil add the chopped onion, garlic, tomato, sweet chilli (or shredded ginger) some salt and sofry.

Step 6

Add the sofry to the soft boiling water, add the coriander in a bunch, (later on, it will be taken out as well as the bay leaves). Cover and simmer until all vegetables are soft.

Step 7

Add the fish pieces and the coconut milk, and simmer covered. If the fish pieces are covered by the soup simmer for 20min approx. If the fish lays half into the soup simmer for 10min then turn the fish pieces carefully to the other side and simmer for another 10min. The cooking time for the fish will depend on the size and type of fish you are using.

Step 8

You can serve the soup with the fish on top, or in separate dishes. Garnish with chopped coriander and you can add lemon juice to your taste.