👨‍🍳 Instruktioner

1. 1

   In a large pot, combine water or fish stock, chopped onion, minced garlic, chopped celery, chopped carrot, diced potato, diced cho-cho, and thyme sprigs.

   💡 Proffstips: Using fish stock will enhance the overall fish flavor.
2. 2

   Bring the mixture to a boil, then reduce heat and simmer for about 20-25 minutes, or until the root vegetables are tender.

3. 3

   Add the fish chunks to the pot. If using a whole scotch bonnet pepper, add it now.

   💡 Proffstips: Be careful not to overcook the fish.
4. 4

   Continue to simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily. Remove the thyme sprigs and scotch bonnet pepper if you don't want it too spicy.

   💡 Proffstips: The fish should be opaque and easily separated.
5. 5

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

   💡 Proffstips: Add cilantro just before serving to maintain its fresh flavor.
6. 6

   Serve hot, with lime wedges on the side for squeezing into the soup.

   💡 Proffstips: A squeeze of lime brightens the flavors.