Trout Soup with Cilantro | RICARDO

Ingredients

• 4 cups (1 L) store-bought or homemade fish stock
• ¾ lb (340 g) skinless trout filets, cubed
• 1 cup (30 g) fresh cilantro, finely chopped
• 1 cup (25 g) arugula or baby spinach, chopped
• 1 small onion, finely chopped
• ½ red pepper, seeded and diced
• 1 tsp (5 ml) hot pepper, finely chopped (optional)
• 1 lime, quartered