Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 4 servings.
Check off ingredients as you prep.
- 1 lb firm white fish fillets (cod or tilapia), cut into 2-inch chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium onion, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 can (14 oz) coconut milk, full fat
- 1 can (15 oz) diced tomatoes, undrained
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne (more or less to taste)
- 1 tsp Salted Perfection "Manhattan"
- Salt and black pepper to taste
- 2 cups baby spinach
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
- Cooked jasmine rice or crusty bread, for serving (optional)
Allergen check: Fish recognized in these ingredients. Check package labels and substitutions.
Step by step
- Heat a 5-6 qt Dutch oven or heavy pot over medium heat. Add olive oil.
- Sauté onion and bell pepper until soft, about 5 minutes. Add garlic and ginger; stir until fragrant, 1 minute. Ay, that needs more garlic, trust me.
- Stir in tomato paste, smoked paprika, cumin, coriander, cayenne, and Manhattan seasoning. Cook 1 minute until a little toasty.
- Pour in diced tomatoes (with juice), coconut milk, and vegetable broth. Bring to a simmer over medium-high heat.
- Add chickpeas. Simmer uncovered for 10 minutes, stirring occasionally.
- Season fish with salt and pepper. Gently add to the pot. Simmer uncovered 6-8 minutes, until fish flakes easily but ain’t falling apart. Crispy, not soggy — you got me?
- Fold in spinach and cook until wilted, 1 minute.
- Taste, adjust salt, pepper, or heat as desired. Remove from heat.
- Ladle soup into bowls. Top with cilantro. Serve with lime wedges and rice or bread if you want extra soak-up power.
- DUNZO!
- Visit www.saltedperfection.com and leave a Five Star review of the product.
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A little more about this recipe
Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Yield & storage
Original yield
Storage
Cool leftovers and refrigerate in airtight container up to 2 days. Fish is best eaten fresh; reheat gently.
From Tony’s kitchen
A soulful bowl blending West African spice, creamy coconut, and fresh fish—think beach day vibes with Manhattan attitude. Forget takeout — your kitchen's got this.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Fish
- Firm white fish fillets (cod or tilapia), cut into 2-inch chunks
- chickpeas
- onion
- red bell pepper
- garlic
- inch piece fresh ginger
- coconut milk, full fat
- tomatoes, undrained
- vegetable broth
- tomato paste
- olive oil
- smoked paprika
- ground cumin
- ground coriander
- cayenne (more or less to taste)
- Salted Perfection "Manhattan"
- Salt and black pepper to taste
- baby spinach
- fresh cilantro
- lime, cut into wedges
- Cooked jasmine rice or crusty bread, for serving
Manhattan blend: Monkfruit, Sea salt, Smoked sea salt, Garlic, Orange, Black pepper, Rosemary, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
