Seychelles fish soup

Method

Heat oil in a large pot and sauté diced onions, minced garlic, and grated ginger until softened and fragrant. Add diced tomatoes and cook for 3 minutes, then pour in the fish stock and coconut milk, bringing to a gentle simmer. Peel and cube the sweet potato and cassava root, then add to the pot along with thyme sprigs and simmer for 15 minutes until the vegetables are tender. Cut the fish fillets into chunks and carefully add to the soup, simmering for a further 5-7 minutes until the fish is cooked through and flakes easily. Season with salt, black pepper, and chilli powder to taste, then stir in fresh coriander just before serving. Serve hot in bowls with crusty bread for dipping.