1 lb firm white fish such as halibut or snapper, bones removed, cut into
bite-sized
pieces
1 small tomato, quartered
4 small potatoes, peeled and cubed
1 small green pepper, roasted, cored, seeded, peeled, and diced 1 cup fresh
peas
3 tbsp freshly squeezed lemon juice
salt, cayenne pepper
Preparation & Cooking Instructions
Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until the onion
begins to turn translucent, about 5 minutes.
Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized
bowl until smooth.
Add the remaining 7 cups chicken stock to the vegetables. Stir, and add
the tomato, potatoes, roasted pepper, and 2 tspn of the parsley. Pour in the
peanut butter mixture, and stir. Cover and bring almost to a boil.
Simmer, partially covered, until the potatoes are cooked through, about 15
minutes. Then add the zucchini and the mushrooms, stir, and continue
cooking until the zucchini is tender but still has texture, about 10 minutes.
Stir in the fish and the peas, and cook until the fish is opaque and the peas
are still bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
to taste with salt and cayenne pepper.
Ladle the peanut soup into warmed soup bowls, garnish with the remaining
tbsp of parsley, and serve immediately.
