I will absolutely make this again, although I improvised. It’s delicious!
1. I was unsure of the reason for the yogurt, besides the reviews indicated the yogurt created a less appetizing appearance, so I didn’t use it. Typically yogurt neutralizes spiciness and I was confused why I’d use yogurt and remove heat from a “spicy fish soup”.
2. I make my own stock, always richer than what one buys. I salvage and freeze the rendering from baked chicken, (or beef and seafood, for that matter). That’s what I used for the chicken broth.
3. I used the entire can of diced tomatoes, using that to create the liquid that the broth would have.
4. There was no cod at the store so I used catfish, which I cooked in the broth, until it broke up.
5. I also used 1/2 lb shrimp and 1/2 lb scallops, but since I like my shell fish “just done” so it’s not stuff, after the soup was finished, I added the shrimp and scallops and allowed them to steam cook in the broth, in the covered pan.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.