Sweet Potato Soup

Sweet potato soup recipe provided by Alaska Seafood Marketing Institute Yields 4 servings

Publisher’s Note: Consider substituting Pacific cod or black rockfish for pollock, as those are species that we often catch while sportfishing.

This sweet potato soup offers a creamy, comforting base of pureed sweet potatoes, perfectly complemented by savory pollock skewers marinated with warm ginger, zesty green chilis, and a burst of fresh lime. The result is a rich, velvety dish with a balance of flavors that’s perfect for any season, but especially as the weather cools during fall.

Ingredients:

Soup

  • 2 small onions, peeled
  • 1 tbsp olive oil
  • 2 carrots, peeled
  • 2 sweet potatoes, peeled
  • 1 qt water
  • 2⁄3 c crème fraiche

Pollock Skewers

  • 4 pollock fillets (or substitute with Pacific cod or black rockfish)
  • 1 each red-, yellow-, and green bell pepper
  • Juice of 1⁄2 lime
  • 1 tbsp fresh ginger, chopped
  • 2 tbsp canned green chilies
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Sweet Potato Soup Preparation:

Step 1: Prepare the soup

Slice the onions. Cook onions over medium-high heat in a pan with 1 tablespoon olive oil. Meanwhile, peel and chop the carrots and sweet potatoes. Add these to the onions, then pour in the water. Cover and simmer about 20 minutes, until vegetables are tender. Transfer cooked vegetables and about 2 cups soup liquid into a blender. Add the crème fraiche; cover and blend until smooth. Keep warm.

Step 2: Prepare Skewers

Cut pollock into large pieces. Place fish into the marinade bowl. Core and chunk the bell peppers. Arrange the fish and peppers alternately on metal skewers.

Step 3: Grill Skewers

Place skewers on a medium-heat grill and cook, covered for about 8- to 10 minutes, turning occasionally. Serve pollock skewers with sweet potato soup.

Looking for more ways to cook up your catch? Check out Fish Alaska’s large recipe library.