Creole Soup with Sweet Potato and Fish
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
- Ingredients
- 4 shallots (peeled and roughly chopped)
- 2 carrots (peeled and chopped)
- 2 ⅔ cups Sweet potato (peeled and chopped)
- 1 Papaya (halved, deseeded and flesh chopped into 3 cm/1 " cubes)
- 2 stalks Celery (sliced)
- 1 red chili pepper (deseeded and chopped into rings)
- 2 Tbsps Oil
- 2 ½ cups Fish broth
- 1 ⅓ cups Tomatoes (chopped)
- 3 Tbsps Cognac
- 2 Tbsps sherry
- 1 generous pinch cayenne pepper
- 2 cloves
- 1 bay leaf
- 3 ⅓ cups coley Fish (dried and chopped into bite size pieces)
- 1 sprig cilantro (rinsed and dried, leaves chopped into strips)
Preparation steps
1.
Heat the oil, add the shallots, chopped vegetables and papaya and soften without colouring.
2.
Pour in the fish broth, tomatoes, cognac and sherry. Add the cayenne pepper and cloves and just enough water to cover all ingredients and simmer the soup for around 30 minutes.
3.
Add the fish, coriander and chilli, remove from the heat and leave to gently cook through for 6-8 minutes.
4.
Season to taste with salt and pepper, ladle into bowls and serve with toasted bread.
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