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.

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