Ingredients

  • 1 1/4 pounds fish (heads and bones, or use a small whole fish)
  • 12 cups water (adjust based on how thick you want the soup)
  • 1 cup milk
  • 1 cup peanuts (lightly toasted)
  • 2 tablespoons sunflower oil
  • 1 cup red onion (chopped)
  • 1 teaspoon ground cumin
  • 4 garlic cloves (crushed)
  • salt (to taste)
  • 2 pounds white fish fillets (halibut, monkfish, ling cod, sea bass, etc, cut in medium sized pieces)
  • 2 tablespoons butter (or oil)
  • 2 cups red onion (chopped, about 1 whole onion)
  • 6 garlic cloves (crushed)
  • 1 bell pepper (diced, about 1 cup)
  • 1 tablespoon dried oregano
  • 1/2 tablespoon ground cumin
  • 1 teaspoon achiote powder
  • 2 tablespoons peanut butter (plain, unsweetened)
  • 1 1/2 pounds yuca (or cassava, peeled and quartered, fresh or frozen)
  • 2 plantains (very ripe, the ones that are starting to get black, sliced in about 10 rounds per plantains)
  • 2 corn (ears, cut into 6-8 small rounds per ear of corn)
  • 3 chopped cilantro (finely, or parsley)
  • salt
  • pepper
  • lime slices
  • hot sauce
Read Directions

NutritionView more

650Calories
Sodium20%DV470mg
Fat52%DV34g
Protein100%DV51g
Carbs13%DV39g
Fiber28%DV7g

PER SERVING *

Calories650Calories from Fat310
% DAILY VALUE*
Total Fat34g52%
Saturated Fat7g35%
Trans Fat
Cholesterol140mg47%
Sodium470mg20%
Potassium1440mg41%
Protein51g100%
Calories from Fat310
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber7g28%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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