Time: 40 min.
Complexity: easily
Servings: 4

Liven up the flavor of this warming fish soup by adding a hot Scotch bonnet pepper, an essential ingredient in many Caribbean and African dishes. Make a small slit in the bonnet and simmer it in the broth with all the other ingredients. Be sure to remove the hot chili when the soup is ready.

Ingredients:

• 5 tablespoons unsalted butter
• 2 onions, chopped
• 3 stalks celery, chopped
• 4 cups lightly salted chicken broth
• 3/4 cup clam juice
• 600 g potatoes, peeled and cut into 2.5 cm pieces.
• 4 bay leaves, preferably fresh
• 1 Scotch Bonnet pepper
• 700 g cod or hake fillet without skin, cut into 2.5 cm pieces.
• 3 green onions, thinly sliced
• Chopped fresh parsley, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cod, hake, potato, celery, chili pepper, shellfish juice, bay leaf

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Preparation:

Step 1
• In a large Dutch oven, melt the butter over medium-high heat. Add the onion, celery, and a large pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes.
Step 2
• Add chicken broth, 2 cups water, clam juice, potatoes, bay leaf, and 3/4 teaspoon salt. Cut a cross on the bottom of the chili pepper, exposing some of the seeds; add to the broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 13 to 15 minutes.
Step 3
• Season the fish with salt, add it to the soup, and simmer over low heat until it thickens, about 5 minutes. Remove the chili pepper and bay leaf from the soup. Add the green onions. Ladle the soup into bowls and sprinkle with parsley and black pepper.

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