Ingredients for the chupe de mariscos The fruit obviously are not part of the dish. They are just there because it's their place |
-bouillon (if you don't have it, just use water);
-raw shrimp;
-a couple of fillets of white swai and cod (you can take the fillet of any fish you like as long as it's white);
-a small turnip,
-a couple of potatoes;
-frozen green peas (fresh peas are best, if you can get them);
-4-6 eggs;
-a little can of tomato paste;
-1-2 cans of evaporated milk (you decide how much you want to use);
-fresh cilantro and oregano;
-garlic;
-a couple of medium or one big carrot;
-hot yellow peppers;
-unsalted butter;
-some rice (you can skip this ingredient if you like);
-and, of course, salt and pepper.
2. Heat up 8-10 cans of bouillon or water in a big pan. Make sure you add salt to taste. In the meanwhile, mince garlic and hot yellow peppers. The quantity of these ingredients is up to you. We prefer more garlic and very little peppers, but some people do the opposite. Take a small frying pan, melt 1/4 of a stick of unsalted butter in it, and fry garlic and peppers on medium heat for under a minute. The garlic should not be allowed to get dark.
3. Peal and cube the carrot, the potatoes and the turnip. Carrot cubes should be smaller than potatoes and turnips. Add the vegetables and garlic + peppers to the boiling bouillon.
Here you can see comparative sizes of cubed vegetables. Potatoes are in the front and the turnip is in the back. Feel free to use any variety of sweet potato. |
5. When the vegetables are done to the desired degree of softness, add fish fillets cut into pieces and raw, peeled shrimp. Again, it's up to you to decide how much fish and shrimp respectively you want to add. It's also a great idea to add fresh calamaris at this point, but I don't have any today.
Make sure you don't get the precooked shrimp. You need raw shrimp, or it won't be the same at all. Raw shrimp need to be peeled and deveined. This can be done for you at the store. |
7. Now is the time to add a cup of peas and 4-6 eggs. At the very end, chop some cilantro and add it to the soup. When the eggs are cooked, turn off the heat. Let the soup stand for 10 minutes. And now try it and tell me if it isn't absolutely delicious.
It even looks beautiful! |
2 comments:
So glad you started this index. This is a *brilliant* recipe. I actually like lots of garlic AND lots of hot peppers (I just use chilies, which guarantees hotness). On the other hand, since I don't like fish in soup, I think I'll bake the fillets or fry them as the main course or side dish to this lovely soup. Thanks!
Thank you, Rimi!
This weekend I will be pposting a recipe of the most traditional Ukrainian dish - borsht. Yum!
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