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Sopa de Pescado Seco
Sopa de Pescado Seco is a traditional soup made with dried, salted fish, often prepared during Lent and Holy Week in some Latin American countries. This version features a flavorful broth made with the fish, vegetables, and sometimes coconut milk, served with 'tortas' (fish cakes) made from the flaked fish and a binding agent.
đ§ Ingredienser
- 1.5 lb Dried Salted Fish(such as sierra or bacalao, soaked to remove salt)
- 4 cups Water(plus more for soaking fish)
- 1/3 cup Onion(chopped)
- 1/4 cup Bell Pepper(chopped)
- 1/2 cup Tomato(chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Cilantro(chopped)
- 1 branch Celery(chopped)
- 1 Eggs(for the tortas)
- 1/4 cup Corn Flour(for the tortas)
- 1/2 tsp Achiote(for color and flavor)
- to taste Salt
- to taste Pepper
- 1/2 cup Vegetable Oil(for frying tortas)
đšâđł Instruktioner
- 1
Soak the dried salted fish in cold water for at least 6 hours, or overnight, changing the water a few times to remove excess salt. Drain and rinse.
- 2
Flake the fish, removing any bones and skin. Reserve the fish heads and bones for the broth if desired.
- 3
Prepare the tortas: In a bowl, combine the flaked fish with chopped onion, bell pepper, tomato, garlic, cilantro, celery, achiote, salt, and pepper. Add the egg and corn flour and mix well to form a cohesive mixture. If too dry, add a tablespoon of water. Form into small patties (tortas).
- 4
Heat vegetable oil in a skillet over medium-high heat. Fry the tortas until golden brown on both sides. Drain on paper towels.
- 5
Prepare the broth: In a large pot, sauté the chopped onion, bell pepper, tomato, and garlic in a little oil until softened. Add the 4 cups of water (and reserved fish heads/bones if using), chopped cilantro, celery, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes to create a flavorful broth.
- 6
Strain the broth, discarding solids. Return the broth to the pot.
- 7
Add the fried tortas to the simmering broth. Cook for another 10-15 minutes, allowing the flavors to meld.
- 8
Serve hot, with a squeeze of lime and optional hot sauce.
đĄ Proffstips
- âThe soaking time for the dried fish is crucial to avoid an overly salty soup.
- âIf you don't have dried salted fish, you can use fresh fish and add salt to taste.
- âThe consistency of the torta mixture should be firm enough to hold its shape but not dry.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Some recipes add a splash of coconut milk to the broth for a creamier texture.
- Add other vegetables like potatoes or yuca to the broth.