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Sweet Potato and Fish Chowder HT SP West Indian 55mins
Serves 4 Hot Fish Vegetable Vegetables Soup Gluten Wheat Free Eggless Caribbean West Indies North America
1
tbsp Olive Oil Freshly chopped coriander to garnish
Instructions
1. Heat the oil in medium saucepan, add the onion and sauté until softened.
2. Add the potato and carrot and cook, stirring, for 2 minutes then add the stock, bring to a boil, cover and simmer gently for 20 minutes or until the potato is cooked.
3. Allow the soup to cool a little then transfer to a blender or food processor and process until smooth.
4. Return the mixture to the pan, add the fish, oregano and nutmeg. Bring to a boil then reduce the heat, cover and simmer for 5 minutes or until fish is cooked.
5. Stir in the cream and continue to simmer, stirring all the time, until soup is heated through. Do not boil.
6. To serve - transfer to warmed soup bowls/plats and sprinkle with the chopped coriander. Serve hot.
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