Fish Pepper Soup
I only used one Thai chili diced up in the recipe and it still was extremely spicy. I choose snapper as my fish of choice. Additional aromatics I added per recommendation were fennel seed and lemongrass. Wonderful tasting broth.
2 – 2½ pound white firm fish cut in desired pieces
3 – 4 garlic cloves minced
1 or more hot pepper chopped or whole scotch bonnet, chili
1 Tablespoon grated ginger
1 bay leaf
1 Tablespoon smoked paprika
2 tablespoons or more diced celery
½ medium onion diced
1 teaspoon white pepper
3 – 4 leaves basil chopped
1 – 2 green onion chopped whites and green parts
Salt to taste
1-2 teaspoon bouillon powder
Ethnic spices optional (see link below)
1. Heat a saucepan with a about 1 tablespoon of oil add garlic, ginger, bay leaf, paprika and hot pepper sauté for about a minute.
2. Throw in onions, celery, white pepper, green onions, bouillon powder and any other spices. Continue stirring for another minute.
3. Add about 3-4 cups of water and bring to a boil. Let it simmer for about 10 minutes.
4. Add fish, basil and salt. Continue cooking until fish is cooked (about 10 minutes or more). Add water if necessary
5. Adjust seasonings, thickness of soup with water and spices. Remove bay leaf
6. Serve with boiled green plantains, rice or own it’s own.
Quicker Method 2
1. Place all the spices (except bay leaf) in the blender or food processor. Pulse until everything is puree.
2. Place in a saucepan with bay leaf then, add water about 3-4 cups of water. Bring to a boil and simmer for about 10 minutes. Then add fish bring continue cooking until fish is cooked. Discard bay leaf, add water if necessary.
3. Adjust for seasonings and thickness. Serve warm.