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Today we are going to take a look at making a spicy fish and potato soup that is both easy and a terrific comfort food.
It uses basa -- which is a perennial favourite on The Left Chapter -- as the fish as well as jalapenos for the heat.
Ingredients:
3 basa filets
1 large onion diced
4-5 chopped potatoes
2 stalks green onion, chopped
1 cup soy sauce
1/2 cup fish sauce
1 small jar pickled jalapenos
chicken stock
water
2- 3 bay leaves
1 packet of Sazon Goya Coriander & Annatto seasoning (optional)
paprika
garlic powder
pepper
salt
To begin, heat some olive in a large pot. Toss in the onions and season liberally with salt, pepper and garlic powder. Sauté for around 4-5 minutes.
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Place your potato pieces in with the onions.
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Add enough water to cover the potatoes and onion by around an inch. Turn up the heat and boil for 10 minutes.
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Meanwhile, cut the basa filets into chunks. Season with salt, pepper, garlic powder and paprika.
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Add 900ml to 1 liter of chicken stock to the pot. Add the soy sauce and fish sauce. Then add the basa chunks. Drain the jalapenos and add them as well. Then add 2-3 tablespoons of garlic powder, the bay leaves and the Goya seasoning. The seasoning is optional but I like the addition.
Bring to a boil reduce heat to medium and slow boil for another 10 minutes. With one minute to go add the green onion.
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Remove the bay leaves and serve.
A very satisfying, spicy soup.
Enjoy.
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