CookEat Recipe
Black-Eyed Pea and Snapper Soup
Black-eyed peas, snapper and cabbage simmer with onion and ginger. Cilantro is added after the fish has cooked, before a brief rest.
Method
Steps
Step 1
Use 250 g cooked, drained black-eyed peas. Shred the cabbage; chop the onion, peeled ginger and cilantro. Cut raw boneless snapper into 3 cm pieces on a separate board and clean hands and utensils.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Cook the onion for 5 minutes, add the ginger for 30 seconds, then add the cabbage and 1000 ml water.
Step 3
Bring to a boil, partially cover and simmer for 10 minutes. Add the drained peas and snapper and simmer gently for about 6–10 minutes until the fish reaches 70°C internally on a clean digital thermometer.
Step 4
Stir in the cilantro, rest off the heat for 4 minutes and serve.
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Cooked 2 times