👨‍🍳 Instruktioner

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.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes (with their juice), green plantains, and fish stock. Bring the mixture to a boil.

   💡 Proffstips: Ensure the plantains are fully submerged in the liquid.
4. 4

   Reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the plantains are tender.

5. 5

   Add the fish pieces to the pot. Season with salt and pepper to taste. Gently stir to combine.

   💡 Proffstips: Be careful not to break up the fish too much.
6. 6

   Continue to simmer, uncovered, for another 5-7 minutes, or until the fish is cooked through and flakes easily.

   💡 Proffstips: The soup should thicken slightly.
7. 7

   Stir in the chopped cilantro just before serving.

   💡 Proffstips: Adding cilantro at the end preserves its fresh flavor and color.
8. 8

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

   💡 Proffstips: A squeeze of lime brightens up all the flavors.