Angel Fish Soup
Soups • World
Description
Angel Fish Soup
Ingredients
- Water 15 fl oz
- Fish Oil 30 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 oz
- Courgette 10 oz
- Carrot 5 oz
- Butternut Squash 10 oz
- Olive Oil 0 fl oz
- Scorpion fish fillet 20 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 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 355°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.
Step 10
Ladle the soup into bowls and place a piece of fish in each. Serve immediately.
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