Fish and Peanut Soup
Serves 6 to 8
Time 50 min
This rich and unusual fish soup from Ecuador is thickened by a combination of green plantains and peanuts. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
- 3/4 cup roasted unsalted peanuts
- 2 green plantains, chopped and divided
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1 cup peeled and chopped yuca, (from about 1/4 of a medium yuca)
- 1 pound catfish or tilapia fillets, cut into bite-sized pieces
- 3 tablespoons lime juice
- 3 tablespoons chopped fresh cilantro
Method
In a blender, puree peanuts, 1 plantain and 2 cups water.
In a large saucepot, heat oil over medium-high until hot.
Add onion and garlic and cook, stirring occasionally, until softened, about 6 minutes.
Add cumin and salt and cook, stirring, until fragrant, about 1 minute.
Stir in peanut mixture, yuca, remaining plantain and an additional 2 cups water, and bring to a boil.
Reduce heat to medium and simmer 10 minutes.
Add fish and simmer until fish is cooked through, about 10 minutes.
Remove from heat and stir in lime juice and cilantro.
Nutritional Info:
Per serving: 300 calories (120 from fat), 14g total fat, 2g saturated fat, 35mg cholesterol, 240mg sodium, 32g carbohydrates (3g dietary fiber, 10g sugar), 15g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 cup roasted unsalted peanuts
- 2 green plantains, chopped and divided
- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1 cup peeled and chopped yuca, (from about 1/4 of a medium yuca)
- 1 pound catfish or tilapia fillets, cut into bite-sized pieces
- 3 tablespoons lime juice
- 3 tablespoons chopped fresh cilantro