👨‍🍳 Instruktioner

1. 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. 2

   Add minced garlic, grated ginger, and minced Scotch bonnet pepper (if using). Cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

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

   💡 Proffstips: Stir well to combine the coconut milk and broth.
4. 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

   💡 Proffstips: The plantains will absorb some of the liquid and thicken the soup.
5. 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

   💡 Proffstips: Avoid stirring too vigorously once the fish is added to prevent it from breaking apart.
6. 6

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

   💡 Proffstips: Taste and adjust seasoning before serving.
7. 7

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

   💡 Proffstips: Serve hot.