👨‍🍳 作り方

1. 1

   Prepare the fish: Cut the white fish fillets into 2-inch pieces. Season lightly with salt and pepper. Set aside.

2. 2

   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and diced red bell pepper and cook for another 2-3 minutes until fragrant.

3. 3

   Stir in the chopped tomatoes and tomato paste. Cook for 3-4 minutes, stirring occasionally, until the tomato paste darkens slightly.

4. 4

   Pour in the vegetable broth, add the sliced carrots, cubed potatoes, bay leaf, cayenne pepper, and habanero chili paste (if using). Bring the mixture to a boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the potatoes and carrots are tender.

6. 6

   Gently add the prepared fish pieces to the simmering soup. Cook for another 5-8 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.

7. 7

   Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

8. 8

   Ladle the soup into bowls and garnish with fresh chopped cilantro.