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Excellent flavor and easily adaptable! I didn’t have enough potatoes so augmented it with sliced radishes, amped nutritive value by adding baby greens (kale, spinach, chard, arugula) to use up remaining salad greens and used cilantro in place of parsley. I put in the recommended 3 tbsp of ginger and I think that makes the broth really yummy distinctive. Will make this again and again!
Made this for My girlfriend and two teenage sons.. there was not a single ounce left in the pot. It was amazing.. served ot with a crusty baguette. Pretty awesome
Love this soup! Couldn’t find the fish listed so I used cod and threw in some fresh shrimp, it was delicious! Would double the recipe the next time as there was enough for me to have a bowl and a ladle full when I went back for seconds, the hubs had two bowls, so nothing leftover. This will be a much used recipe!
Thanks for sharing this simple yet delicious recipe. I made it today with fresh tomatoes and a squeeze of lime.
Just tried this last night and it was a success with myself and my husband! I did tweak the recipe a bit, I only used one tablespoon of ginger, and I added in twice as many peppers for a spicier soup. The fish I used was haddock. Everything turned out so tasty! I got to eat one bowl, husband ate the rest, hahaha. Thank you for this recipe!
This is absolutely gorgeous. I have made it a few times now. Delicious!
This was delicious! Spicy and a little bit tangy. I didn’t have fresh ginger on hand but used pureed ginger and it was fine. Really easy recipe with simple ingredients you might already have on hand. This one’s a keeper!
Just made this, as is, except I only used 2 T. of ginger. We really enjoyed it, and it was easy to prepare. However it took 60 minutes from start of prep to putting it on the table. The actual cooking times in my recipe version (15 minutes) are more like 20 minutes, plus allowing time for the added stock to boil. Used tilapia and homemade stock as well. I’m estimating that it makes about 6-8 servings.
I just made this tonight with sea bass – delicious! I made quinoa and added it to each bowl just prior to serving. Not only is this easy to make, it’s something different.
if I have to much can this be frozen for a later meal.
thanks for the response. I live alone so I would really appreciate any suggestions
Tried this over the weekend and it was a hit! Love the flavor from the ginger. I upped the crushed red pepper to 1/2 t for a little more spice, and cooked the potatoes right in the stew until just beginning to soften before adding the fish. Crusty bread on the side for dunking…heavenly! Will be making this again.
I wonder how this would adapt in the Instant Pot! Looks delicious!
Interesting idea! I haven’t done a lot of fish in the Instant Pot….yet. :) If you try it, let us know how it works out!
I did try it! Put everything in the Instant Pot raw and cooked for 10 minutes with a quick release and whaa laah it was delicious! Next time I will add more potatoes, but the fish was just right.
Niiiiiice!!! Thanks for the update! I want to try this myself ASAP!
Do you eat this as a stoup with bread? Or do you serve it over grains?
I think either would be great! You could also certainly serve it on its own. Enjoy!
Further to my previous comment, successfully made this tonight – big thumbs up!!
Thanks for sharing.
Made this tonight. Way more than 4 portions, and pretty zesty without the red pepper. I did the full ginger, and it was plenty spicy for me. Good flavor, the ginger was not overpowering. Served with crusty bread for broth sopping, nothing else needed!
Yum yum yum! What a great recipe!!
I will be making this later this week. I very much like the foundation of this recipe. The ginger adds some Asian flavours and I sincerely hope that you will not be offended if I also add a little red chilli, tumeric, spring onion and substitute coriander for the parsley.
Mike from West Cork, Ireland
This is so pretty! I love the way you cut the potatoes.