|
|
Preparation time
25 minutes
Total time:
35 minutes
|
Ingredients
-
4 cups (1 L) store-bought or homemade fish stock
-
¾ lb (340 g) skinless trout filets, cubed
-
1 cup (30 g) fresh cilantro, finely chopped
-
1 cup (25 g) arugula or baby spinach, chopped
-
1 small onion, finely chopped
-
½ red pepper, seeded and diced
-
1 tsp (5 ml) hot pepper, finely chopped (optional)
-
1 lime, quartered
|
Directions
-
In a pot, bring the fish stock to a boil. Reduce the heat to medium-low. Add the trout and simmer gently for 2minutes or until it’s cooked but the centre is still pink.
-
Add the cilantro, arugula, onion, red pepper and hot pepper. Season with salt and pepper and mix well.
-
Ladle the soup into shallow bowls. Serve with lime wedges.
|
|