Pumpkin soup with spiced fish and coriander
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Fish of your choice; (red snapper, |
| ; parrot, grouper, | ||
| ; king fish), cut | ||
| ; into 20g pieces, | ||
| ; all bones removed | ||
| 2 | tablespoons | Caribbean light fish spice |
| 2 | Onions; peeled and chopped | |
| ½ | decilitre | Vegetable oil |
| 50 | grams | Butter |
| 600 | grams | Pumpkin flesh |
| 300 | grams | Yams; peeled and cut into |
| ; cubes | ||
| ¼ | Chilli; seeded | |
| 2 | decilitres | Milk |
| 8 | decilitres | Chicken stock |
| ½ | bunch | Coriander |
| Salt and pepper | ||
Directions
Rub the fish with the Caribbean light fish spice and refrigerate for a few hours.
Sweat the onions in half oil and half butter. Add the pumpkin, yam and chilli and sweat for a further minute.
Add the milk and stock. Simmer until very soft. Liquidize and pass through a fine sieve. Adjust seasoning. Grill the fish until just done. Pour the soup into a cup or plate. Place the fish on it and sprinkle with the coriander.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.