🧂 Ingredients
- 1.5 lb Firm white fish fillets(such as snapper or grouper, cut into 2-inch pieces)
- 2 medium Green plantains(peeled and cut into 1-inch rounds)
- 1 medium Ripe plantains(peeled and cut into 1-inch rounds)
- 13.5 oz Full-fat coconut milk(can)
- 4 cups Vegetable broth
- 1 medium Onion(chopped)
- 1 medium Bell pepper(any color, chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(seeded and minced (optional, for heat))
- 0.5 cup Cilantro(chopped, plus more for garnish)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 2
Add minced garlic, grated ginger, and minced Scotch bonnet pepper (if using). Cook for another minute until fragrant.
⏱️ 1 minute - 3
Pour in vegetable broth and coconut milk. Bring to a simmer.
💡 Tip: Stir well to combine the coconut milk and broth. - 4
Add the green and ripe plantain pieces to the simmering liquid. Cook for about 20-25 minutes, or until the plantains are tender.
⏱️ 25 minutes💡 Tip: The plantains will absorb some of the liquid and thicken the soup. - 5
Gently add the fish pieces to the pot. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
⏱️ 7 minutes💡 Tip: Avoid stirring too vigorously once the fish is added to prevent it from breaking apart. - 6
Stir in the chopped cilantro. Season with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning before serving. - 7
Ladle the soup into bowls and garnish with additional fresh cilantro.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓For a spicier soup, leave some seeds in the Scotch bonnet pepper.
- ✓If you can't find fresh ginger, use 1 teaspoon of ground ginger.
- ✓Ensure the fish is added towards the end of cooking to prevent it from becoming mushy.
🔄 Variations
- Add other vegetables like carrots or yuca for a heartier soup.
- Substitute shrimp or other firm seafood for the fish.