Spicy Fish Soup with Sweet Potatoes

Ingredients

• 4 shallots
• 2 carrots
• 400 g sweet potatoes
• 1 Papaya
• 2 Celery stalks
• 1 red chili pepper
• 2 EL oil
• 600 ml fish stock
• 200 g diced tomatoes (canned)
• 3 EL Cognac
• 2 EL sherry
• 1 pinch cayenne pepper
• 2 cloves
• 1 bay leaf
• 500 g Atlantic cod fillet
• 1 stem coriander
• Salt
• pepper (ground)

Instructions

1. 1.

   Peel and roughly chop the shallots. Peel and dice the carrots and sweet potatoes. Halve the papaya, scrape out the black seeds, and cut the flesh into 1 cm cubes. Wash, trim, and slice the celery stalks into 5 mm thick rounds. Rinse the chili pepper and cut it into rings. Heat the oil, add the shallot, papaya, and vegetable cubes, and sauté until translucent. Pour in the fish stock and diced tomatoes. Add cognac, sherry, cayenne pepper, and cloves, then top the soup with just enough water to cover all ingredients. Simmer for about 30 minutes.

2. 2.

   Pat the cod dry and cut into 1–2 cm cubes. Wash the coriander, shake off excess moisture, slice the leaves into strips, and mix them with the fish cubes and chili into the stew. Turn off the heat, let the stew rest for 6–8 minutes, then season with salt and pepper.

3. 3.

   Serve in bowls and optionally accompany with toasted baguette slices.