Angel Fish Soup
⏳ Time
40 minutes
🥕 Ingredients
18
🍽️ Servings
4
Description
Angel Fish Soup
Ingredients
- Water - 16 fl oz
- Fish Oil - 32 fl oz
- Tomatoes - 6 pieces
- Shallot - 1 piece
- Garlic - 6 cloves
- Nigella Seeds - 1 tablespoon
- Coriander essential oil - 2 tablespoons
- Lemongrass - 2 stalks
- Sichuan pepper - 2 tablespoons
- Chopped Green Onions - 0.7 oz
- Courgette - 7.8 oz
- Carrot - 4.4 oz
- Butternut Squash - 8.8 oz
- Olive Oil - 2 fl oz
- Scorpion fish fillet - 17.6 oz
- Chopped Sage Leaves - 2 tablespoons
- Chopped Green Onions - 2 tablespoons
- Salt - to taste
Step by Step guide
Step 1
For the broth, in a large pot, combine the broth, water, quartered tomatoes, finely chopped shallot, peeled and crushed garlic, chopped lemongrass, fennel seeds, coriander seeds, and Sichuan pepper.
Step 10
Ladle the soup into bowls and place a piece of fish in each. Serve immediately.
Step 2
Bring to a boil, reduce heat, and simmer for 15 minutes.
Step 3
Strain the broth through a sieve.
Step 4
Preheat the oven to 356°F.
Step 5
In a large pot, heat 2 tablespoons of olive oil, add diced carrot, zucchini, and slightly larger diced butternut squash. Cook over medium heat for about 8 minutes until the vegetables are slightly softened.
Step 6
Then pour in the broth and cook for another 10 minutes until the vegetables are tender.
Step 7
Meanwhile, in a skillet, heat the remaining olive oil and place the fish cut into quarters. Sear over high heat until golden brown, about 2 minutes on each side.
Step 8
Transfer the fish to a baking sheet and finish cooking in the oven for about 5 minutes.
Step 9
Add the chopped dill, mint, cilantro, and salt to the soup to taste.
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