SPICY FISH AND POTATO SOUP

Spicy Fish and Potato Soup image

Liven up the flavors of this brothy, warming fish soup by adding fiery scotch bonnet, an integral ingredient in many Caribbean and African dishes.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 tablespoons unsalted butter
2 onions, chopped
3 stalks celery, chopped
Kosher salt
4 cups low-sodium chicken broth
3/4 cup clam juice
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 bay leaves, preferably fresh
1 Scotch bonnet chile pepper
1 1/2 pounds skinless cod or hake fillets, cut into 1-inch pieces
3 scallions, thinly sliced
Chopped fresh parsley, for topping
Freshly ground pepper

Steps:

Melt the butter in a large Dutch oven over medium-high heat. Add the onions, celery and a big pinch of salt. Cook, stirring occasionally, until the vegetables start softening, about 7 minutes. Add the chicken broth, 2 cups water, the clam juice, potatoes, bay leaves and 3/4 teaspoon salt. Make an X in the bottom of the chile pepper with a paring knife, exposing some of the seeds; add to the broth. Bring to a boil, then reduce to a steady simmer and cook until the potatoes are just tender, 13 to 15 minutes.
Season the fish with salt, add to the soup and simmer until starting to flake, about 5 minutes. Discard the chile pepper and bay leaves. Stir in the scallions. Divide the soup among bowls and top with parsley and pepper.

Nutrition Facts : Calories 440, Fat 17 grams, SaturatedFat 10 grams, Cholesterol 113 milligrams, Sodium 775 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 39 grams, Sugar 4 grams