Fish and Peanut Soup

Serves 6 to 8
Time 50 min
Fish and Peanut Soup

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:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    3/4 cuproasted unsalted peanuts
    2green plantains, chopped and divided
    1 tablespooncanola oil
    1yellow onion, chopped
    2 clovesgarlic, finely chopped
    1 teaspoonground cumin
    1/2 teaspoonfine sea salt
    1 cuppeeled and chopped yuca, (from about 1/4 of a medium yuca)
    1 poundcatfish or tilapia fillets, cut into bite-sized pieces
    3 tablespoonslime juice
    3 tablespoonschopped fresh cilantro

Exclusively for Prime members in select ZIP codes.

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

Serving Size

Calories

300

Total Fat

14g

Saturated Fat

2g

Cholesterol

35mg

Sodium

240mg

Total Carbohydrate

32g

Dietary Fiber

3g

Total Sugars

10g

Protein

15g

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.