Peppers, coconut milk, tomatoes, and flaky chunks of fish make up the base of this rich, full-bodied soup from South America. Local chile peppers, plantains, and various deep-sea delicacies like squid traditionally make the cut, but we kept it weeknight-possible by going with easy-to-find cod.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Adam Albright

Recipe Summary

prep:
25 mins
cook:
15 mins
Servings:
4
Yield:
5 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-qt. Dutch oven heat oil over medium. Add sweet pepper, onion, and garlic; cook 4 to 5 minutes or until onion is tender, stirring occasionally. Add cumin, paprika, sugar, salt, and cayenne pepper; cook and stir 1 minute. Stir in tomatoes, coconut milk, and the water. Bring to boiling; reduce heat. Simmer 15 minutes.

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  • Meanwhile, rinse fish; pat dry. Cut fish into 1-inch pieces. Stir fish into tomato mixture. Cook 2 to 3 minutes more or until fish flakes easily. Top servings with cilantro and serve with lime wedges.

Nutrition Facts

396 calories; total fat 25g; saturated fat 16g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 49mg; sodium 594mg; potassium 890mg; carbohydrates 19g; fiber 4g; sugar 9g; protein 23g; trans fatty acid 0g; vitamin a 2076IU; vitamin c 64mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 1mg; folate 48mcg; vitamin b12 1mcg; calcium 83mg; iron 5mg.
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