Breadfruit Fish Soup
This São Toméan-style fish soup combines breadfruit and grouper in a light tomato and palm-oil broth. Cassava flour is whisked with broth before it is added so the soup thickens smoothly.
Prep
30m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 400gGrouper (cut into chunks)
- 500gBreadfruit (peeled and chopped)
- 120gOnion (finely chopped)
- 12gGarlic (crushed)
- 200gTomato (chopped)
- 30mlPalm Oil
- 1pcsPiri Piri Chili (finely chopped)
- 8gSalt
- 2gBlack Pepper
- 1.2lWater
Thickener
- 40gCassava Flour
Finishing
- 30mlLime Juice
Garnish
- 15gFresh Coriander (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a large pot over medium heat. Add the onion and cook until soft.
- 02
Stir in the garlic and piri piri chili and cook briefly.
- 03
Add the tomato and cook until it forms a loose sauce.
- 04
Pour in the water and bring to a simmer.
- 05
Add the breadfruit and cook until almost tender.
- 06
Whisk the cassava flour with hot broth until smooth, then stir it into the soup and simmer until the flour is fully cooked.
- 07
Add the grouper and cook gently until it reaches 63°C (145°F).
- 08
Season with the salt and black pepper.
- 09
Remove from the heat and stir in the lime juice.
- 10
Finish with the fresh coriander and serve hot.
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