Winter weather can be relentless and it’s hard to stay warm and dry. After a session of shoveling snow or tackling the great outdoors, a meal that can quickly warm the heart is appropriate – especially if that meal can serve double duty by evoking feelings of a warm climate.
Popular throughout the Caribbean, this “Fish and Sweet Potato Soup” recipe from “The Complete Mexican, South American & Caribbean Cookbook” (Metro Books) by Jane Milton, Jenni Fleetwood and Marina Filippelli, combines the subtle sweetness of sweet potato and a stronger infusion of fish and oregano flavors to make a hot and appetizing soup.
Fish and sweet potato soup
- 6 ounces white fish fillet, skinless
- 1⁄2 onion, chopped
- 1 sweet potato, about 6 ounces, peeled and diced
- 1 small carrot, about 2 ounces, chopped
- 1 tsp chopped fresh oregano or 1⁄2 tsp dried
- 1⁄2 teaspoon cinnamon
- 5½ cups fish broth
- 5 tablespoons light cream
- Chopped fresh parsley, to garnish
Remove the bones from the fish and put it in a pan. Add the onion, sweet potato, carrot, oregano, cinnamon and half the broth. Bring to a boil, then simmer for 20 minutes or until the potatoes are cooked.
Cool, then pour into a food processor and blend until smooth. Return the soup to the saucepan, add the remaining fish stock and bring gently to a boil. Reduce the heat.
Stir the cream into the soup, then heat gently without boiling. If the soup boils, the cream will curdle. Serve hot, garnished with chopped parsley.