Ingredients

• 3 lbs fish
• 6 potatoes, peeled and cubed
• 3 sweet potatoes, peeled and cubed
• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 green bell pepper
• 1 red bell pepper
• 2 cups pre-cooked garbanzo beans (optional)
• 1 cup yucca root (optional)
• 3 medium onions
• 6 garlic cloves
• 2 medium tomatoes
• 2 tablespoons tomato paste
• 4 -6 spring onions
• 2 -3 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried cilantro
• 1 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon chili pepper flakes
• 1/4 cup olive oil

Instructions

1. 1) Cut the fish into 2-3 inch pieces .

2. 2) Add a little salt and pepper to the fish pieces and set aside for 10 minutes.

3. 3) Into a large pot add 1/2 cup olive oil over medium high heat.

4. 4) Add the onions, garlic, tomatoes, tomato paste, cilantro and parsley, spring onions and peppers until the onions are translucent. Add the dried spices and stir together well until this mixture begins to simmer. Reserve some parsley for a garnish.

5. 5) Cover with 12-16 cups of water and bring to a gentle boil.

6. 6) Add the white and sweet potatoes, parsley and cilantro (and optional Yucca and Garbanzo Beans).

7. 7) Check the potatoes after 12 -15 minutes. Once the potatoes are fork tender, add the fish and keep soup at a gentle simmer for another 20-30 minutes.

8. 8) Taste broth and adjust salt. Garnish and serve.