Ghanaian Fish Pepper Soup (Nut-Free)

Instructions

1. 1Cut the about 680 g of white fish fillets into bite-sized pieces, about 2.54 cm cubes.
2. 2In a blender, combine the 4 medium tomatoes, 1 medium onion, 2.54 cm of ginger, 3 cloves of garlic, and 1 piece of scotch bonnet pepper. Blend until you have a smooth paste.
3. 3Pour the 6 cups of vegetable broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat, about 204.4°C (200°C).
4. 4Carefully add the blended paste to the boiling broth. Add the 1 piece of prekese, 1 tsp of salt, and 0.5 tsp of black pepper. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes. This allows the flavors to meld.
5. 5Add the bite-sized fish pieces to the simmering soup. Cook for 5 to 7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
6. 6Remove the piece of prekese before serving, if desired. Serve the Ghanaian Fish Pepper Soup hot.