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Zesty Fish Soup

 

To help your body protect itself and fight back during the flu season, you need to give it all the tools you can. Among these are vitamin C, water, and warmth. Our Zesty Fish Soup is a great way to bundle up these three components in a nice and tasty serving that you can prepare in advance and have during the week. Growing up in Trinidad I would enjoy fish soup at least once a week with my dad either getting fresh fish from the market or catching fish with his friends on a "fishing lime" as they call it in Trinidad. This reciepe is coming from the family traditions.

 

Filled to the brim with various vegetables (carrots, butternut squash, corn... you can use veggies you are in love with) this light soup has a zesty spicy taste along with a whole array of nutrients (carbs, proteins, minerals...). A one dish meal perfect for any day from late autumn to early winter when you are tired and just need a healthy push to prevent or overcome the flu. 

 

This recipe is for 4 medium servings.

 

INGREDIENTS
 

Soup ingredients

  • 1 cup of diced butternut squash

  • 1 cup of diced carrots

  • 1 cup of diced baby potatoes

  • 1 cup of diced onions

  • 2 corncobs sliced in 8 chunks

  • 1/4 cup of chopped cilantro

  • 1/4 cup of chopped garlic

  • 14 cups of water

  • 1 tbsp of Maggi vegetable stock

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Fish preparation

  • 1 lb of tilapia filet sliced in big chunks

  • 2 tsp of chopped onion

  • 2 tsp of chopped garlic

  • 2 tsp of chopped cilantro

  • 1 thai chili, de-seeded and chopped

  • 1 tsp of ginger, peeled and grated

  • 2 limes, juiced

  • 1 tbsp of olive oil

  • A few strands of Thyme

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Dumplings ingredients

  • 1/2 cup of all-purpose flour

  • 1/2 tsp of sea salt

  • 1/4 tsp of brown sugar

  • Water

 

 
DIRECTIONS

 

  1. Prepare the marinated fish in a bowl. Cut the tilapia fish in chunks and put it in the bowl. Peel and chop 2 teaspoons of an onion. Peel and chop 2 teaspoons of garlic cloves. Wash, dry and chop 2 teaspoons of cilantro. Wash, de-seed and chop 1 Thai chili. Peel and grate 1 teaspoon of ginger. Juice two limes and it's zest, 1 tablespoon of olive oil, salt and black pepper and a few thyme leaves. Stir the mix making sure to coat the fish completely with the marinade. Add a plastic film on top of the bowl and put it in the fridge to rest. Do this step roughly 24 hours to at least (min) 1 hour in advance so that the flavors can get into the fish.

  2. In a small bowl, pour the flour, salt and brown sugar for the dumplings. Mix the whole with a fork. Add water little by little, kneading the mix in the interim. Stop adding water when you can form a bowl using the whole flour mix. If you pour a little too much water (and the dough is too sticky), add some more flour until you have the right consistency (slightly sticky, firm dough ball). Pinch small pieces of the dough ball and roll them between your hands to have sausage shaped dough pieces. Repeat this operation for the whole dough ball. Your dumplings are ready and will be boiled inside the soup.

  3. Prepare all the ingredients for the soup. We want the vegetable dices to be not too big (1-inch dice) so that they are digested more easily especially if you are sick or coming down with the flu. Peel and dice 1 cup of butternut squash. Peel and dice 1 cup of carrots. Wash and dice 1 cup of baby potatoes. Peel and dice 1 cup of onions. Clean your corncobs and slice them into chunks. Chop 1/4 cup of cilantro. Peel and chop 1/4 cup of garlic. 

  4. In a big soup pot add 12 cups of water and the tablespoon of vegetable stock. Bring the water to a boil. Add all the ingredients for the soup inside the pot and bring back to a boil. Once the soup is boiling, let it boil for 5 minutes without a cover. Add in the dumplings and let it boil for ten more minutes still without a cover (dumplings are ready when they start floating to the top of the liquid). Add in the fish with the marinade and let it boil for 5 more minutes without a cover and stirring frequently so that all the marinade spread out nicely inside the soup. Sample/Check your fish (should be white (not translucid) and firm but not dry) and the dumplings (should be floating at the top and tasting firm not sticky). If both are good, then you're good to enjoy your hard-earned Zesty Fish Soup (else cook for 5 more minutes and sample again be careful not to over cook the fish)!                     

 

Zesty Fish Soup, tilapia, corn, carrots, potatoes, onions, garlic, squash, coriander
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