Cod fillets are cooked in fish broth with yellow and red bell peppers, chopped tomatoes, cumin, and chili powder in this soup finished with plain yogurt.
- Coat a large saucepan with olive oil and place over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes.
- Then add the fish broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
- Next, add the tomatoes, bell peppers, and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.