A warming, spicy Caribbean style fish and potato soup that works as a terrific fall lunch or dinner.
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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.
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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.
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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.
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Meanwhile, cut the fish filets into chunks and season with sea salt, garlic powder, cayenne pepper and dill or dill seasoning to taste.
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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.
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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.