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🍽️ Spicy Fish Soup with Sweet Potatoes

429 kcal · 30 min · 4 servings

Ingredients

• 4 shallots
• 2 carrots
• 400 g sweet potatoes
• 1 papaya
• 2 stalks celery
• 1 red chili pepper
• 2 tbsp oil
• 600 ml fish stock
• 200 g chopped tomatoes (can)
• 3 tbsp cognac
• 2 tbsp sherry
• 1 pinch cayenne pepper
• 2 cloves
• 1 bay leaf
• 500 g haddock fillet
• 1 sprig cilantro
• salt
• pepper (freshly ground)

Instructions

1. 1. Peel the shallots and chop them roughly.
2. 2. Peel the carrots and sweet potatoes and cut them into cubes.
3. 3. Halve the papaya, remove the black seeds, and cut the flesh into 1 cm cubes.
4. 4. Wash the celery, trim it, and slice it into 5 mm thick slices.
5. 5. Wash the chili peppers and slice them into rings.
6. 6. Heat the oil in a pot.
7. 7. Add the shallots, papaya cubes, and the rest of the vegetables to the hot oil.
8. 8. Sauté the vegetables briefly until they become translucent.
9. 9. Deglaze the vegetables with the fish stock and tomatoes.
10. 10. Add the cognac, sherry, cayenne pepper, and cloves.
11. 11. Add enough water to the soup so that all ingredients are just covered.
12. 12. Let the soup simmer for about 30 minutes.
13. 13. Pat the haddock dry and cut it into 1 to 2 cm cubes.
14. 14. Wash the coriander, shake it dry, and cut the leaves into thin strips.
15. 15. Add the coriander strips, fish cubes, and chili rings to the stew.
16. 16. Turn off the heat.
17. 17. Let the stew sit covered for 6 to 8 minutes.
18. 18. Finally, season the soup with salt and pepper.
19. 19. Fill the soup into bowls.
20. 20. Serve the soup with toasted baguette as desired.

Nutrition per serving

• kcal: 429
• Protein: 37 g · Fett/Fat: 9 g · Carbs: 38 g