1/4poundfish filletany firm flesh fish, cleaned and cut in cubes
8– 9 tablespoons Plain Greek Yogurt
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.
If you do have fish stock, mix 6 cups of warm water with 4 - 5 tablespoon of fish seasoning.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.