👨‍🍳 作り方

1. 1

   If using whole smoked fish, rehydrate it by soaking in warm water for about 15-20 minutes, then flake or cut into bite-sized pieces. Discard any bones or skin.

2. 2

   Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic, chopped bell pepper, diced tomatoes, and chopped celery. Cook for another 5 minutes, stirring occasionally.

4. 4

   Stir in the diced carrots, grated ginger, dried thyme, and chopped piment (chili pepper). Cook for 2 minutes until fragrant.

5. 5

   Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.

6. 6

   Add the flaked smoked fish to the pot. Stir gently and continue to simmer for another 10-15 minutes, allowing the flavors to meld.

7. 7

   Season the soup with salt and black pepper to taste. Adjust the heat with more chili if desired.

8. 8

   Ladle the soup into bowls and garnish with fresh cilantro or parsley before serving.