Sopa de Pescado

Name: Sopa de Pescado
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Ingredients: 1 cup of gem squash cut into small cubes; 2 lbs of sea bass heads; 1 cup of potatoes cut into small cubes; 1 unit cube of chicken or fish stock; 6 cups of water; 1 tablespoons of oil; 1 cup of noodles; 1 teaspoon of finely-chopped parsley; ½ teaspoon of mashed garlic; ¼ cup of chopped celery; 4 slices of bread

Sopa de Pescado from the Recidemia collection

halal

Prep25 min

Cook60 min

Total85 min

Servings4

Difficultyintermediate

Ingredients

of gem squash cut into small cubes
1 cup
of sea bass heads
2 lbs
of potatoes cut into small cubes
1 cup
cube of chicken or fish stock
1 unit
of water
6 cups
of oil
1 tablespoons
of noodles
1 cup
of finely-chopped parsley
1 teaspoon
of mashed garlic
½ teaspoon
of chopped celery
¼ cup
of bread
4 slices

Method

Heat oil in a large pot over medium-high heat, then add mashed garlic and chopped celery, stirring for 1-2 minutes until fragrant.

2 minutes

Add sea bass heads to the pot and cook for 3-4 minutes, stirring occasionally to begin releasing their flavor into the oil.

4 minutes

Pour in 6 cups of water and add the stock cube, stirring until the cube dissolves completely.

2 minutes

Bring the broth to a boil, then reduce heat to a simmer and cook for 10 minutes to develop the fish stock base.

10 minutes

Strain the broth through a fine sieve into a clean pot, discarding the sea bass heads and solids, and return to medium heat.

3 minutes

Add the cubed potatoes and gem squash to the broth and simmer for 8-10 minutes until the vegetables begin to soften.

9 minutes

Stir in the noodles and continue simmering for 5-7 minutes until the noodles are tender and vegetables are fully cooked.

6 minutes

Toast the bread slices until golden and serve alongside the sopa de pescado in bowls.

Sopa de Pescado

Ingredients

Method

What Makes This Variant Distinct

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