CookEat Recipe
Black-Eyed Pea and Avocado Soup
Black-eyed peas and snapper simmer with onion and cinnamon. Diced avocado is folded in at the end and lime wedges are served alongside.
Method
Steps
Step 1
Use 120 g cooked, drained black-eyed peas. Chop the onion and cut the washed lime into wedges. Cut raw boneless snapper into 3 cm pieces on a separate board and clean hands and equipment.
Step 2
Heat the olive oil in a 3 litre saucepan over medium heat. Soften the onion for 5 minutes, then stir in the cinnamon and 1200 ml water. Bring to a boil and simmer for 10 minutes.
Step 3
Add the drained peas and snapper. Simmer gently for about 6–10 minutes, until the fish reaches 70°C internally on a clean digital thermometer.
Step 4
Peel, stone and dice the avocado. Remove the soup from the heat, fold in the avocado and serve immediately with lime wedges.
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