👨‍🍳 作り方

1. 1

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

   ⏱️ 5-7 minutes
2. 2

   Add the minced garlic and diced tomatoes to the pot. Cook for another 3-5 minutes until the tomatoes begin to break down.

   ⏱️ 3-5 minutes
3. 3

   Pour in the coconut milk and vegetable broth. Bring the mixture to a simmer.

   💡 プロのコツ: If using, add the minced scotch bonnet pepper at this stage for heat.
4. 4

   Add the fish chunks to the simmering broth. Cook gently for 8-10 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.

   ⏱️ 8-10 minutes

   💡 プロのコツ: Gently stir the soup to ensure the fish cooks evenly.
5. 5

   Stir in the chopped cilantro and lime juice. Season with salt and black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
6. 6

   Ladle the soup into bowls. Garnish with additional fresh cilantro before serving.

   💡 プロのコツ: Serve hot.