Spicy Fish Curry Soup

Recipe

4 Whiting fish fillets

12 cloves garlic (chopped)

3 shallots (chopped)

1 cup chopped parsley

4 dried new mexican chilis

2 TBSP olive oil

4 cups water

4 TSP yellow curry powder

1/4 TSP cayenne pepper

1/2 TSP chili flakes

1/4 TSP cracked black pepper

1 TSP granulated onion

1/4 TSP ground oregano

5 bay leaves

2 TSP salt

2 TSP white granulated sugar

2 cups frozen peas

Directions

In a large pot add in 2 tablespoons of olive oil. Then add in the chopped garlic, shallots, and parsley. Let that sauté and then add in 4 cups of water and start seasoning with curry powder, cayenne pepper, chili flakes, black pepper, granulated onion, oregano, 5 bay leaves, salt, and sugar. Bring the pot to a boil and reduce to a low flame and let the soup simmer for about 25-30 minutes. Once the seasonings have broken down and married add in the frozen peas. Then cut your whiting fish into 1 1/2 inch rectangle fillets. Once the peas are cooked turn the flame back up to high heat and bring the soup to a boil again then drop in the whiting fish. Cover the pot and let the fish cook on high heat for about 5-7 minutes. Do not stir because you don't want the fish to break you just want the hot broth to quickly cook the fish to a firm texture. Once the fish is ready turn the flame off. Remove from heat. I like to serve over basmati rice. So good!

Serving Suggestion: 4