Perfect for a cold winter day and so healthy for you. This one was inspired by a soup I had in Podgorica Montenegro at a restaurant called El Porto which was one of the best fish soups I have ever had. This is my spicy version.
Prep Time: 10 min
Cook Time: 45 min
Ready Time: 55 min
– 3 cups fish stock
– 1 cup crushed tomatos or chopped fresh
– 5 cloves of garlic chopped
– knob of ginger chopped
– one fresh chili chopped
– one small onion chopped
– 6 oz of your favorite firm whitefish cut into cubes
– olive oil
– one can rinsed chick peas
– handful fresh basil chopped
– kosher salt and pepper
Start by sweating the , onion, chili, garlic, ginger and chick peas in some olive oil with kosher salt and pepper until you just start to get some color on the onions.
Now add the tomato and cook for about 3 min until it is coating the chick peas. Now add the rest of the ingredients including the fish as we want it to break down and become a part of the soup. Cook for about 45 min checking for seasoning and adjusting as needed.
Enjoy with some crusty bread for a perfect lunch!