Pepper and fish soup

4 stars
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Time:   1 hour(s) 20 minute(s) 

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Ingredients

  • 1 1/2 cups water
  • 1 lb red snapper fillets
  • 3 medium onions, peeled and sliced
  • 2 tomatoes chopped
  • 1 red bell pepper, de-seeded and chopped
  • 1/4 tsp cayenne pepper
  • 1/2 habanero chilli, de-seeded and pounded to a paste
  • 1 bay leaf
  • 1/4 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp ground pepper, optional
  • Pinch of dried rosemary
  • 1 tbsp lemon juice
  • 1/2 tsp vegetable oil
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Chef Photos

Serves 4-5

Directions

1. Boil the water and add all the ingredients, except for the oil.

2. Return to a boil, then reduce heat, cover, and simmer for approximately one hour or until the vegetables are tender.

3. Check periodically to make sure the mixture doesn’t get too dry. If it does, just add a little bit of water.

4. Add the oil and cook for another five minutes.

5. Remove the bay leaf and serve over rice.

 

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