A warming, spicy Caribbean style fish and potato soup that works as a terrific fall lunch or dinner.
Basa fish and potatoes are the stars in this spicy Caribbean style soup. The bold flavours of the broth work very well with this type of catfish.
Ingredients:
3 or 4 basa filets
8 cups chicken broth
2 cups water
2 tablespoons fish sauce
1 jar (236 ml. of clam juice)
3-4 tablespoons Caribbean style hot sauce (You can use any you like. I used Grace Habanero Pepper Sauce)
6-8 bay leaves
3-4 chopped onions
5 stalks chopped celery
3 green onions thinly sliced
4 peeled and cut potatoes
2 tablespoons+ garlic powder
cayenne pepper
a dill and herb style seasoning or dried dill
black pepper
sea or kosher salt
Chop up your potato and green onion and set aside in bowls.
Heat some olive oil in a large soup pot. Season the chopped celery and onion with sea salt liberally, or to taste, and sauté them until softened, around 7 minutes.
Add the chicken broth, water, clam juice, potatoes, garlic powder, hot sauce, fish sauce, bay leaves and salt and pepper to taste. I think that 3 tablespoons of hot sauce is a nice heat level, but you can adjust according to taste. Bring to a boil, reduce heat and simmer for around 15 minutes until potatoes are tender.
Meanwhile, cut the fish filets into chunks and season with sea salt, garlic powder, cayenne pepper and dill or dill seasoning to taste.
After the potato is tender add the seasoned fish chunks to the pot and bring back to a boil. Again reduce heat and simmer for another 5 minutes or so until the fish is cooked.
Add the chopped green onion and stir in simmering for another 1 or 2 minutes.
A warming, spicy, tasty fish and potato soup that works as a terrific fall lunch or dinner.
Enjoy with cold beer or a glass of white or rosé.