Algarvian fish soup

1 Place the steamer basket with the fish seasoned with salt. Put the potato, onion, tomato, red pepper, coriander, seafood stock, chili, olive oil, and water into the mixing bowl and program for 30 minutes at 120°C, speed 1.

2 Remove the steamer basket and set aside.

3 Insert the measuring cup and program for 1 minute: start at speed 3 and gradually increase to speed 7 (wait 3 to 5 seconds before opening the lid to allow the liquid to stabilize and avoid splashing).

4 Place the deboned fish, cut into pieces, in a soup tureen, pour the broth over it, garnish with the remaining chopped coriander, and serve with the croutons.