ingredients
1/4 cup olive oil
1/2 tps chilli powder
2 tbsp oregano
1 tbsp basil
2 tbsp garlic
1tbsp ginger
1 litre chicken stock
1 tsp Vegeta vegetable stock powder
4 tbsp tomato paste
4 cups frozen mixed vegetables
2 potatoes, peeled and cut into 4cm cubes
Salt to taste
4 white firm fish fillets
method
- Fry onion in olive oil. Add the chili powder, half the basil and half the oregano.
- Add garlic and ginger and cook until fragrant.
- Add 1/2 cup chicken stock. Simmer for 3 minutes.
- Add tomato paste and frozen vegetables, potatoes, vegeta stock powder and the remainder of the chicken stock. Add salt. Mix and cook on low for 30 minutes or until vegetables are cooked.
- Before adding the fish, add the remainder of the basil and oregano, and the salt. Lay fish fillets on top of soup and close the lid. Simmer for 15-20 minutes until the fish has cooked through. Use a wooden spoon to break up the fish and mix into the soup.
- Serve with a squeeze of lemon, plenty of black pepper and chopped parsley.
Credits: Best Recipes