Mexican Fish Soup with Salsa

Name: Mexican Fish Soup with Salsa
Ingredients: 2 large red peppers; 15 ml (1 tablespoon) olive oil; 1 large onion, chopped; 3 garlic cloves, finely chopped; 1 x 410 g-tin Italian tomatoes, chopped; 1 potato, peeled and cubed; 2 carrots, diced; 125 ml (1/2 cup) celery, sliced; 1750 ml (7 cups) fish stock; 600 g hake fillets, skinned and cut into bite size pieces; 600 g prawns, peeled and deveined; 1 avocado, sliced; lemon slices to garnish; salsa; 30 ml (2 tablespoons) pickled jalapenos, finely chopped; 30 ml (2 tablespoons) tomatoes, diced; 30 ml (2 tablespoons) sun dried tomatoes, finely chopped; 30 ml (2 tablespoons) spring onions, finely chopped; 30 ml (2 tablespoons) fresh coriander leaves, chopped; salt and pepper

I love to serve this easy soup when I have guests for lunch. Serve it with freshly baked brown bread and fresh fruit for dessert.

Published 7 August 2024

Method

Roast the peppers in the oven until the skin starts to blacken and blister. Remove from the oven; place in a plastic bag to cool and then peel away the skin. Remove the seeds and chop the peppers into tiny dice.
Heat the oil in a large saucepan. Sauté the onions and garlic for 5 minutes.
Add the peppers, tomatoes, potatoes, carrots and celery. Pour on the stock and simmer the soup for 35 minutes until the vegetables are tender.
Add fish and prawns and simmer for 3 minutes.
Serve the soup, garnished with avocado slices, a lemon slice and a topping of the salsa.
Make the salsa. Combine all the ingredients and season to taste with salt and pepper.