Paya Soup

Ingredients

• 2 kg of river fish, cut into pieces
• 2 liters of fish broth
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 dried chili, sliced
• 200 g of seasonal vegetables, cut into pieces (zucchini, tomatoes, squash)
• 100 g of rice
• 100 g of leafy vegetables (kale, spinach)
• 1 teaspoon of turmeric
• 1 teaspoon of black pepper
• 2 teaspoons of sugar
• 1 teaspoon of apple cider vinegar

Method

1. In a large pot, bring the fish broth to a boil. Add the fish and cook for 10-15 minutes until the fish is fully cooked.
2. Remove the fish from the pot and let it cool. Remove the meat from the fish and chop it.
3. In the same pot, sauté the onion and garlic in a bit of oil. Add the dried chili and sauté for a few minutes.
4. Add the seasonal vegetables and cook for 5-7 minutes until they start to soften.
5. Add the rice, turmeric, black pepper, sugar, and apple cider vinegar. Stir well and let it cook for 10-15 minutes until the rice is al dente.
6. Finally, add the chopped fish meat and leafy vegetables. Stir well and let it cook for another 5-7 minutes until everything is fully cooked.
7. Serving suggestion: serve hot in a bowl with a few cherry tomatoes or lemon for a touch of acidity.