PEPPE' SOUP
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 whole fish (, such as grouper, snapper, or sea bass, cut into pieces, head reserved (4 lbs total))
- 1 yuca ((about 1/2 lb), peeled, cored and cube)
- 4 onions (, chopped)
- 1 garlic clove (, crushed)
- 2 habanero peppers ((I think this amount gives me the right amount of kick))
- 1 bay leaf
- 2 quarts water
- Salt to taste
- Juice of 2-3 limes ((I used 3), or to taste)
Instructions
- 1
Place the fish in a large pot with the yuca, onions, garlic, habanero, bay leaf, and water. Over medium heat, bring the liquid to a simmer. Cook until the yuca is tender, about 30-45 minutes. Turn off the heat and let it cool until cool enough to handle
- 2
Using slotted spoon, remove the fish and set it on a platter. Remove the flesh from the bones with a spoon, be careful not to break and mush the flesh, try to have chunks of flesh. Discard the bones and bay leaf
- 3
Place the soup, except the reserved fish, in the bowl of a food processor. Add salt and process until velvety. Add the lime juice, to taste. Have a taste and adjust the seasoning. It should be sour, salty and spicy. Add the reserved fish and serve hot