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Sopa de Albóndigas de Pescado
A comforting and flavorful fishball soup, typical of Nicaraguan coastal cuisine, featuring tender fish dumplings in a savory broth with vegetables.
🧂 Składniki
- 500 g White fish fillets (e.g., tilapia, snapper)(skinless and boneless)
- 100 g White onion(finely chopped)
- 20 g Fresh cilantro(chopped)
- 20 g Fresh parsley(chopped)
- 1 large Egg yolk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Dried oregano
- 80 g Celery stalk(chopped)
- 80 g Carrot(chopped)
- 80 g White onion(chopped)
- 4 cloves Garlic cloves
- 500 g Fish bones or heads(for broth)
- 200 g Yuca(peeled and cut into chunks)
- 50 g Carrot(cut into rounds)
- 1 ear Corn on the cob(cut into pieces)
👨🍳 Instrukcje
- 1
Prepare the fishball mixture: Finely chop or process the white fish fillets until they have a ground meat consistency. In a bowl, combine the ground fish with finely chopped white onion, cilantro, parsley, egg yolk, salt, pepper, and dried oregano. Mix well until thoroughly combined.
💡 Wskazówki profesjonalistów: For a smoother texture, you can pulse the fish in a food processor. - 2
Form the fishballs: Roll the fish mixture into small, bite-sized balls. Set aside.
💡 Wskazówki profesjonalistów: Moisten your hands with a little water to prevent the mixture from sticking. - 3
Make the broth: In a large pot, combine the fish bones/heads, chopped celery, chopped carrot, chopped onion, and garlic cloves. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer for about 30 minutes. Skim off any foam or impurities that rise to the surface.
💡 Wskazówki profesjonalistów: Using fish bones and heads will create a richer, more flavorful broth. - 4
Strain the broth: Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
💡 Wskazówki profesjonalistów: For an even clearer broth, line the sieve with cheesecloth. - 5
Cook the vegetables and fishballs: Bring the strained broth back to a simmer. Add the yuca, round carrot slices, and corn pieces. Cook for about 10-15 minutes, or until the yuca is tender.
⏱️ 15 minutes - 6
Gently add the fishballs to the simmering broth. Cook for about 5-7 minutes, or until the fishballs float to the surface and are cooked through.
⏱️ 7 minutes💡 Wskazówki profesjonalistów: Be careful not to overcrowd the pot, cook in batches if necessary. - 7
Season the soup with salt and pepper to taste. Serve hot.
💡 Wskazówki profesjonalistów: Garnish with fresh cilantro if desired.
💡 Wskazówki profesjonalistów
- ✓Ensure all fish bones are removed before making the broth to avoid any unpleasant surprises.
- ✓The consistency of the fishball mixture should be firm enough to hold its shape.
- ✓Adjust seasoning to your preference; some may like a bit more spice.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other vegetables like chayote or green beans.
- For a spicier broth, add a small piece of chili pepper while simmering.