To make Fish Pepper Soup, here’s what you’ll need:
6-7 pieces cooked whiting fish 1 tbsp Weber roasted garlic & herb (or any other brand) 1 tbsp curry powder 1/2 tsp Adobo (second one in above pic) 1/2 tsp Goya Adobo w/saffron 1 m yellow onion 2 plum tomatoes 4 scotch bonnet peppers 2 garlic cloves Ginger *size of garlic cloves* 3 tbsps Canola oil 3-5 tbsps
1. After letting fish thaw, I re-heated in the microwave (if you just cooked the fish, totally skip this step). 2. Slice onions and tomatoes into rings; chop garlic and ginger; finely chop scotch bonnet peppers leaving the seeds. 3. Add oil to a large and wide fry pan, let get hot over medium heat. Add sliced onions, tomatoes, scotch bonnet peppers, garlic and ginger. Add seasonings. 4. Sautee for about 2-3 minutes till gently wilted; stir once and reduce heat if necessary. 5. Add meat stew to wilted onions etc. 6. Add fish one at a time to pan, gently turning each in the sauce till thoroughly coated. 7. Let simmer on low heat for about 2-3 minutes at most or turn off heat and just let stand covered. And you’re done!