You can use any seafood you like - I used Amberjack (a sturdy, semi-firm fish) because I had it available. To cut down on white potatoes, I added a sweet potato, which brought in some pretty color, too. Basically, you can’t go wrong with this soup - use what you have in your fridge/pantry, and it still makes a delicious meal, especially on a rainy day.If not cutting down on carbs, top the soup with Rosemary-Garlic croutons - they’re easy to make and let you use up day-old bread. Once you start making croutons, you’ll never buy them again!
This recipe for Portuguese Fish Soup with Kale and Potatoes serves/makes: 6 servings
The Portuguese Fish Soup with Kale and Potatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.Main Ingredient: Various Fish (more Various Fish recipes)