Fish and Sweet Potatoes Soup: The cold season has been merciless to me so far. Cooking or baking was not part of my vocabulary many times for the past 2 weeks because of a horrible head cold. (I am glad that few of the dishes I am posting and will be posting in the next few days were made prior to my sudden cold). As I was not myself, I did not want to take any chances with creating new dishes.
I only cooked dishes I was familiar with because my taste buds were not functioning well either. For the first few days I was on a strict soup or boullion (Haitian meat or vegetable soup) diet. I would have soup everyday for lunch and a light supper in the evenings. I had to be very creative and mostly eat with my eyes and hope to enjoy all the flavors of the varieties of soups I made.
As I was browsing through my recipes and doing what I call “eye shopping” in my refrigerator, I was wondering what type of soup I could make that would make me feel better. What is a woman who suffers from a head cold should cook? Well, guess what! I decided to make one of my favorite soups, Fish and Sweet Yam Soup. You may be wondering and think that I was nuts. But not at all!
Because I am somewhat lactose intolerant and in need of vitamin D, I usually have Greek Yogurt in my refrigerator because it is the only one my stomach can digest. It was like I hit the jackpot. I did not have to think too much. I just had to wait for a couple of more days to make sure that taste buds were functioning at 100%.
When I make soup I usually substitute Greek yogurt for heavy cream for the same reason I mentioned earlier. It has become such a habit that I don’t even think about it anymore. Don’t get me wrong; I would use heavy cream in other dishes but not really in soups anymore. I have become so accustomed to Greek yogurt that I create my own soup varieties. If I start telling you my creations, this post would really be very long.
Fish and Sweet Potatoes Soupe is a delight. It is made with sweet potatoes and carrot boiled in fish stock, pureed and cooked with fish (preferably a firm fish) and mixed with Greek Yogurt, with spices for a silky and smooth soup mixture. The sweetness of the sweet potatoes (yams), the fresh spices, the fish, the yogurt and the touch of lemon are such a wonderful combination that one cannot ask for anything else. A healthy, hearty and comfort meal is all I need to make me feel whole again.
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 medium onion chopped
- 1 pound sweet potatoes yam, cut in small cubed
- 1 medium carrot sliced
- 6 cups fish stock
- 1/4 pound fish fillet any firm flesh fish, cleaned and cut in cubes
- 1 tablespoon ground fennel
- ½ teaspoon ground nutmeg
- 8 – 9 tablespoons Plain Greek Yogurt
- ½ teaspoon lemon juice optional
- Parsley to decorate
- In a medium pan, heat oil, add onion and let cook for 10 minutes, stirring occasionally to avoid burning. Add garlic to mix and stir to incorporate. (Do not let garlic burn) Add fish stock, sweet potatoes, and carrot and bring to a boil. Cover and let cook for 25 to 30 minutes until both sweet potatoes and carrot are cooked. Remove from heat and let cool for about 15 to 20 minutes.
- Add sweet potatoes and carrot mixture in a blender and blend until smooth. (You may have to do this in 2 batches). Add mixture back to the pan and heat up. Add fish, ground fennel, ground nutmeg and lemon juice if using. Bring to a boil and cover and let cook for 5 minutes.
- Reduce heat. In a small bowl, mix yogurt with a little of the soup mixture until well incorporated. Add yogurt and soup mixture to pot and stir slowly to mix but do not boil. When yogurt mixture is completely mixed, remove from heat. Decorate with parsley and serve.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.