Lunch
Afro-Mexican Tamarind and Lime Fish Soup
An Afro-Mexican sopa de lima reimagined, a bright fish broth built on a sofrito base with tamarind, scotch bonnet, and lime so the Mexican sopa tradition and the West African palm oil and fermented-fish depth produce a soup where the sour, sweet, and heat are all structurally present and the broth drinks like a meal.
$7
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
445Calories
35gProtein
16gFat
38gCarbs
8gSugar
7gFiber
720mgSodium
55mgChol
0gSat Fat
Goes well with
Mexican Lager
local
Agua de Jamaica
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Dice onion and red pepper finely. Grate garlic and mince scotch bonnet. Cut fish into 3cm pieces. Cut 1 small tortilla into strips, toss in oil, bake 8 minutes at 200°C until crisp. Dice avocado and roughly chop coriander. Juice limes for 2 tbsp and have wedges ready.
2
Saute
Heat 1 tbsp oil in a saucepan over medium heat. Add onion and red pepper, cook 4–5 minutes until softened. Add garlic and scotch bonnet, stir 1 minute until fragrant.
3
Bloom
Add tomato paste, cumin, smoked paprika, and coriander. Stir constantly 2 minutes until paste darkens and spices release their aroma.
4
Build
Add canned tomatoes, fish stock, tamarind paste, and palm sugar. Stir to combine and bring to a simmer over medium heat. Cook uncovered 12–15 minutes until broth is deeply flavored and slightly reduced.
5
Simmer
Season with salt. Stir in lime juice. Taste for balance of sour, sweet, and heat. Gently add fish pieces, simmer 4–5 minutes until just cooked through and flaking easily.
6
Plate
Ladle soup into a deep bowl. Top with diced avocado, crispy tortilla strips, and fresh coriander. Serve with lime wedges alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet
- 2 tbsp2 tbsp neutral oil
- 11 medium onion
- 11 medium red pepper
- 4 cloves4 cloves garlic
- 11 scotch bonnet chilli
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp ground coriander
- 300g300g canned chopped tomatoes
- 800ml800ml fish stock
- 3 tbsp3 tbsp tamarind paste
- 2 tsp2 tsp palm sugar
- 4 tbsp4 tbsp lime juice
- 1 tsp1 tsp fine sea salt
- 22 small corn tortilla
- 11 avocado
- 10g10g fresh coriander
- 22 lime
