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Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic. Sauté about 8 minutes.
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Add fish stock, potatoes, tomatoes, red pepper flakes, bay leaf, and ground black pepper. Simmer until potatoes are tender, stir often for about 30 minutes.
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Soak kapenta in boiling water. and Leave for about 5 minutes. Drain the water and add fish to the broth. Simmer until kapenta is tender, about 10 minutes.