Peruvian fish soup paleo

Ingredients

• 1.8 l Fish stock
• 700 g Cod fillets
• 2 tbsp Olive oil
• 2 pcs Sweet potato, peeled and diced
• 2 pcs Tomato, diced
• 2 pcs Spring onion, sliced
• 1 pcs Celery stick, chopped
• 1 pcs Onion, chopped
• 1/2 pcs Cassava, medium, cut into small pieces
• 3 clove Garlic, minced
• 2 sprig Coriander, chopped
• 2 sprig Parsely, fresh
• 2 sprig Mint, fresh

Method

1. Heat oil in sauce pot over medium-high heat.
2. Add onions, celery, garlic, and tomatoes; cook for 5 minutes stirring.
3. Add the fish broth and bring to a boil; add cassava, sweet potatoes potatoes and green onion.
4. Reduce heat to low and simmer until cassava is tender, for 15 minutes.
5. In the last minutes of cooking, add the herbs.
6. Heat some oil in skillet and sear the fish, 7 minutes per side.
7. Add seared fish fillets into soup then place aside for 10 minutes.
8. Discard mint and parsley sprig and serve the soup while still hot.