Today we are going to take a look at making a spicy fish and potato soup that is both easy and a terrific comfort food.
It uses basa -- which is a perennial favourite on The Left Chapter -- as the fish as well as jalapenos for the heat.
Ingredients:
3 basa filets
1 large onion diced
4-5 chopped potatoes
2 stalks green onion, chopped
1 cup soy sauce
1/2 cup fish sauce
1 small jar pickled jalapenos
chicken stock
water
2- 3 bay leaves
1 packet of Sazon Goya Coriander & Annatto seasoning (optional)
paprika
garlic powder
pepper
salt
To begin, heat some olive in a large pot. Toss in the onions and season liberally with salt, pepper and garlic powder. Sauté for around 4-5 minutes.
Place your potato pieces in with the onions.
Add enough water to cover the potatoes and onion by around an inch. Turn up the heat and boil for 10 minutes.
Meanwhile, cut the basa filets into chunks. Season with salt, pepper, garlic powder and paprika.
Add 900ml to 1 liter of chicken stock to the pot. Add the soy sauce and fish sauce. Then add the basa chunks. Drain the jalapenos and add them as well. Then add 2-3 tablespoons of garlic powder, the bay leaves and the Goya seasoning. The seasoning is optional but I like the addition.
Bring to a boil reduce heat to medium and slow boil for another 10 minutes. With one minute to go add the green onion.
Remove the bay leaves and serve.
A very satisfying, spicy soup.
Enjoy.
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