์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Sopa de Pescado con Leche de Coco
A rich and creamy fish soup made with coconut milk, fresh fish, and aromatic vegetables, offering a taste of Honduras's coastal flavors.
๐ง ์ฌ๋ฃ
- 750 g White fish fillets(cut into chunks)
- 400 ml Coconut milk(full fat)
- 2 medium Onions(chopped)
- 4 large Bell peppers(seeded and sliced)
- 500 g Tomatoes(chopped)
- 2 tsp Garlic(minced)
- 3 tbsp Lime juice
- 1 tbsp Cumin(ground)
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper(ground)
- 2 tbsp Olive oil
- 1 bunch Cilantro(chopped, for garnish (optional))
- 1 L Fish stock
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a bowl, combine lime juice, cumin, paprika, minced garlic, salt, and pepper. Add the fish chunks and toss to coat. Cover and refrigerate for at least 20 minutes.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add sliced bell peppers and cook for another 5 minutes.
- 3
Add the chopped tomatoes and cook until they begin to break down, about 5-7 minutes.
- 4
Add the marinated fish (along with any marinade) to the pot. Stir gently to combine with the vegetables.
- 5
Pour in the fish stock and coconut milk. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fish is cooked through and flakes easily.
- 6
Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh cilantro, if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeรฑo with the vegetables.
- โYou can use other firm white fish like snapper, cod, or tilapia.
- โEnsure you use full-fat coconut milk for the creamiest texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like carrots, yucca, or plantains for a heartier soup.
- For a richer flavor, a small piece of ginger can be added during the vegetable sautรฉ.