Fusion Kitchen · Lunch
Spicy Tamarind Fish Soup with Lime
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.
$$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
445Calories
35gProtein
16gFat
38gCarbs
8gSugar
7gFiber
720mgSodium
55mgChol
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Instructions
1
Prep
Dice onion and red pepper finely. Grate garlic and mince scotch bonnet. Cut fish into 3cm pieces. Cut 2 small tortillas into strips, toss in oil, bake 8 minutes at 200°C until crisp. Dice avocado and roughly chop coriander. Juice limes for 4 tbsp and have wedges ready.
2
Saute
Heat 2 tbsp oil in a large saucepan over medium heat. Add onion and red pepper, cook 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 15–18 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 5 minutes until just cooked through and flaking easily.
6
Plate
Ladle soup into deep bowls. Top with diced avocado, crispy tortilla strips, and fresh coriander. Serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g (12 oz) white fish fillet
- 2 tbsp neutral oil
- 1 medium onion
- 1 medium red pepper
- 4 garlic cloves
- 0.5 scotch bonnet chilli
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 300g (10.6 oz / 2 cans) canned chopped tomatoes
- 800ml (3 1/3 cup) fish stock
- 3 tbsp tamarind paste
- 2 tsp palm sugar
- 4 tbsp lime juice
- 1 tsp fine sea salt
- 2 small corn tortillas
- 1 avocado
- 10g (small handful) fresh coriander
- 2 limes