Serves 4 Hot
Fish Vegetables Spices Soup Gluten
Wheat free Eggless Colombia Sth. American South America
Ingredients
1.2L/40fl.oz. Fresh Fish Stock
1 Large Onion, finely chopped
2 Garlic Cloves, chopped
1 Large Tomato, chopped
2 Chillies, seeded and chopped
˝ teasp Ground Cumin
˝ teasp Ground Allspice
Salt
2 tbsp Lemon Juice
100g/4oz fresh Okra, cut into 4
225g/8oz Yams, peeled and cut into 2.5cm/1-inch cubes
1 Ripe Plantain, peeled and sliced
2 tbsp Butter
4 Snapper Fillets
1 tbsp Tomato Paste
Salt and Black Pepper
Instructions
1. Place the stock, onions, garlic, tomato, chilies, cumin and allspice in a
large saucepan, bring to the boil then reduce the heat, cover and simmer for 15
minutes.
2. Meanwhile, boil some water in a medium sized saucepan, add salt and lemon
juice then add the okra and bring back to the boil. Immediately remove the pan
from the heat, drain the okra, and rinse it in cold water.
3. Add the drained okra to the fish stock mixture together with the yams and
plantains, mix well then re-cover and continue to simmer for 30 minutes.
4. At the end of the 30 minute cooking time, heat the butter in a large frying
pan, add the fish fillets and sauté for a few minutes on each side until golden
brown.
5. Remove the fillets from the pan and cut the fish into 2.5cm/1-inch pieces
then add to the soup together with the tomato paste, salt and pepper. Mix well
and simmer for a further 30 minutes. Serve hot.
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