Fish and Peanut Soup

Fish and Peanut Soup

Serves 6 to 8
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.
  • 3/4 cup roasted unsalted peanuts
  • 2 green plantains, chopped and divided
  • 1 tablespoon expeller-pressed canola oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt
  • 1 cup chopped yucca
  • 1 pound catfish or tilapia fillets, cut into bite-sized pieces
  • 3 tablespoons lime juice
  • 3 tablespoons chopped fresh cilantro
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In a blender, purée peanuts, 1 plantain and 2 cups water.  

In a large saucepot, heat oil over medium-high until hot. Add onion and garlic and cook 6 minutes, stirring occasionally. Add cumin and salt and cook 1 minute, stirring.  

Stir in peanut mixture, yucca, 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 10 minutes longer or until fish is cooked through. 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, (3 g dietary fiber, 10g sugar), 15g protein.
Special Diets: 

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. See our Terms of Service.

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