Catfish soup

Directions

1. Fillet the fish, reserving the bones, head and trimmings. Place the 2l water along with the fish bones, heads and trimmings in a large pan.

2. Add 1 onion half the garlic and 1 chilli. Bring to a boil, reduce to a simmer, cover and cook gently for 45 minutes.

3. After this time, strain the liquid through a fine-meshed sieve.

4. Return the stock to a clean pan and add the remaining onion, chilli, garlic and the tomato.

5. Stir in the achiote paste and the cassava greens then bring to a simmer and cook for 20 minutes.

6. Cut the catfish flesh into pieces, add to the soup and cook for 20 minutes.

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