Ingredients
3 pieces Cod Fillets
3 pieces Sweet Potatoes
3 pieces Carrots Large
5 cloves Garlic
1 bunch Cilantro
1 piece Red Chili Pepper
1 piece Yellow Onion
2, 1/2 cups Vegetable Broth
2, 1/2 cups White Table Wine (Pinot Grigio works well)
3, 1/2 tablespoons Extra Virgin Olive Oil
1, 1/2 tablespoons Honey
1 cup Milk (or unsweetened almond milk)
2 tablespoons Unsalted Butter (or Earth Balance)
1 pinch Saffron
1 pinch Salt
1 pinch Black Pepper
Preparation
Put sweet potatoes to boil
In a food processor add: peeled carrots and onions, a handful of cilantro and garlic
In a skillet add olive oil – then give the vegetable mixture from the food processor a sauté
Add broth, wine, and a pinch of saffron and salt and pepper to taste – let it simmer on low heat for up to an hour
Once sweet potatoes are ready – peel and mash with butter, milk, honey and pepper – set aside
Once you’re about ready to serve – drop the cod into the soup – it takes 3 minutes for it to cook in the soup. You can break the fish easily into pieces when cooked inside the soup.
Ladle soup into bowls; add the potatoes mash on top and sprinkle with small pieces of cilantro and red chili pepper.
Serve with cold crisp white wine. No side dishes or bread necessary - Bon app! Xo
