Name: Trout Soup with Cilantro
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 cups (1 L) store-bought or homemade fish stock; ¾ lb (340 g) skinless trout filets, cubed; 1 cup (30 g) fresh cilantro, finely chopped; 1 cup (25 g) arugula or baby spinach, chopped; 1 small onion, finely chopped; ½ red pepper, seeded and diced; 1 tsp (5 ml) hot pepper, finely chopped (optional); 1 lime, quartered

Ingredients

- 4 cups (1 L) store-bought or homemade fish stock
- ¾ lb (340 g) skinless trout filets, cubed
- 1 cup (30 g) fresh cilantro, finely chopped
- 1 cup (25 g) arugula or baby spinach, chopped
- 1 small onion, finely chopped
- ½ red pepper, seeded and diced
- 1 tsp (5 ml) hot pepper, finely chopped (optional)
- 1 lime, quartered

Preparation

- In a pot, bring the fish stock to a boil. Reduce the heat to medium-low. Add the trout and simmer gently for 2minutes or until it’s cooked but the centre is still pink.
- Add the cilantro, arugula, onion, red pepper and hot pepper. Season with salt and pepper and mix well.
- Ladle the soup into shallow bowls. Serve with lime wedges.

Trout Soup with Cilantro

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Ingredients

Preparation

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