Monday, September 9, 2013

Tilapia Avocado Soup from Lake Victoria


It is not clear to me from which of the three African nations that border Lake Victoria (Uganda, Kenya or Tanzania) does this dish originate.  However, the idea of an African style avocado soup seemed too good to pass up.

In this recipe the avocados are grilled with the same marination as the Tilapia filets -- a fish that grows in abundance in Lake Victoria.  The grilled items are then served in bowls with a citric broth made from chicken broth combined with white wine, lime juice, onion, tomato, chili, black beans and garlic.   A hearty soup that can be served on its own as a full meal.


Servings: 4
Prep Time: 10 minutes
Cooking Time: 35 minutes
Special Tools: Food Processor

Ingredients:

2 Avocados (ripe but firm)
6 Tablespoons Olive Oil divided
Juice from 3 Limes divided
3 Teaspoons Cilantro chopped
6 Garlic Cloves chopped
1 lb. Tilapia filets
1 Yellow Onion chopped
1 Serrano Pepper chopped
4 Cups Chicken Broth
1 Cups White Wine
2 Cups Tomatoes chopped
15 oz Can Black Beans (drained from juices in the can)
Salt & Pepper

Prepare the Avocado by cutting it in half, removing the pit and spooning the meat from the skin while keeping the halves whole. Set aside.  See video below for tips on peeling avocados.



Combine 2 tablespoons Olive Oil, juice from 1 lime, 1 teaspoon cilantro and 2 garlic cloves in a blender or food processor and puree the ingredients until well combined.  Brush the puree on the avocado halves and the tilapia filets.  Set the fish and avocado aside.

In a large sauce pan heat 2 tablespoons olive oil.  Add the onions, remaining garlic and chopped Serrano peppers an stir fry over high heat until the onions are soft (about 5-6 minutes).   Pour in the the chicken broth and white wine.  Bring the ingredients to a boil and then lower the heat to a mild simmer.  Simmer for 10 minutes.   Add the tomatoes, black beans, juice from remaining limes and the remaining cilantro to the soup.  Season with salt and pepper to taste and let simmer for another 15 minutes.

While the soup simmers, heat the remaining olive oil on a large skillet.  Over medium heat carefully fry the avocado in the oil for about 1 minute on each side.  Set aside.  Next grill the Tilapia in the oil over high heat until cooked through (about 3-4 minutes on each side).  Set the cooked Tilapia aside.

To serve slice the avocado into strips and cut the tilapia filets into 2 inch squares.  Place the avocado and tilapia filets into bowls and ladle the soup into the bowls while still hot.

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