Fish Soup with Pipengaille in Tomato gravy [Bouillon Poisson]
Dear all,
After the birthday weekend of my princess, let’s get back to some cooking…
Today we will eat something very Mauritian…fish soup and we will cater it for babies above 8 months old and also toddlers. I personally add some chilli and salt to this exact recipe and us parents can also enjoy.
The Mauritian touch comes in the tomato gravy which is found as base in many dish on the island. Simple gravy with tomato, onion, ginger/garlic paste, and some coriander leaves.
I added pipengaille here [ridge gourge] for it’s sweetness and to make it a full meal for kids. You can also replace the pipengaille with leaves such as bok choy leaves or I love WATERCRESS cut in small pieces.
Let’s go for the step by step recipe in pictures:
| Servings |
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- 2 units Tomato
- 1 medium Onion
- 1/2 tsp Ginger/Garlic paste
- Few leaves Coriander
- 1 piece Fish
- 1/2 pipengaille peeled
- salt depending on age
- Oil for frying
- Water boiling
Ingredients
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- Prepare your ingredients for the gravy: tomato, onion, ginger/garlic paste and coriander leaves.
- Blend all the above ingredients to make a paste.
- Season a piece of fish with some salt and pepper.
- Deep fry the fish. This is the real way of doing this fish soup or you can also use steamed fish.
- In a pan, add some oil, put the gravy. Let it cook for some minutes (5 minutes on slow flame) and add the fried fish. Let cook for another 5 minutes.
- Add some boiling water to the mixture and add the pipengaille already peeled. Allow to cook till the vegetable is completely soft.
- Voilaaaa... your soup is ready. Serve with plain rice.
Always consult your pediatrician before giving new ingredient to your baby.
You will see that my final step is not completely like a soup as I added little water for my baby. If you are cooking for a toddler or adult, go ahead with enough water for the soup.