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Pumpkin Soup with Spiced Fish and Coriander

200 g Fish of your choice; (red snapper, parrot, grouper, king fish), cut into 20g pieces, all bones removed
2 tb Caribbean light fish spice
2 Onions; peeled and chopped
1/2 dl Vegetable oil
50 g Butter
600 g Pumpkin flesh
300 g Yams; peeled and cut into cubes
1/4 Chilli; seeded
2 dl Milk
8 dl Chicken stock
1/2 bn Coriander
Salt and pepper

Rub the fish with the Caribbean light fish spice and refrigerate for a few hours.

Sweat the onions in half oil and half butter. Add the pumpkin, yam and chilli and sweat for a further minute.

Add the milk and stock. Simmer until very soft. Liquidize and pass through a fine sieve. Adjust seasoning.

Grill the fish until just done. Pour the soup into a cup or plate. Place the fish on it and sprinkle with the coriander.

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