Guyanese Fish Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess

Welcome to Cooking with Ash.

Introduce the recipe for fish soup.

Show ingredients: 4 tilapia fillet, chicken stock, black pepper, coconut milk, 1 maggie cube, cilantro, green seasoning, celery, onion, carrot, dry thyme, ripe plantain, sweet potato, cassava, poi bhajji, and dumplings.

Boil 2 cups of water in a pot.

Add cassava and sweet potato to the boiling water.

Cook for about 6-7 minutes to start softening the cassava and sweet potato.

Add carrot, green seasoning, cilantro, celery, onion, and black pepper to the pot.

Add 1 maggie cube and dry thyme for flavor.

After 8 minutes, add chicken stock to the pot.

Add coconut milk and mix well.

Bring the pot to a rolling boil.

Add ripe plantains and tilapia fillet to the pot.

Explain that some people fry the fish first, but the creator prefers to steam it in the pot for flavor.

Simmer the soup to allow flavors to meld.

Add fresh organic spinach as the final step.

Drop dumplings into the soup, noting they are done when they float to the top.

Suggest using fresh spinach or bhaji for better flavor.

Turn off the heat and let the dumplings steam in the broth.

Taste the soup and adjust salt if necessary.

Cover the pot and let it sit to finish cooking.

Show the finished dish with perfectly cooked dumplings and vibrant colors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens