Ecuadorian Fish Soup with Salsa
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 clove (s) garlic, peeled
- 250 g onion (s), peeled and quartered
- 2 chilli pepper (s), red, pitted
- 250 g paprika (s), colored, pitted and diced
- 100 g celery, peeled and diced
- 1 tablespoon mustard seeds, black, roasted and crushed
- 1 tablespoon coriander, roasted and crushed
- 1 tablespoon fennel seeds, roasted and crushed
- 1 teaspoon cumin, roasted and crushed
- 350 g tomato (s), peeled and pitted
- Salt and pepper, black from the mill
- 3 tablespoon oil
- 400 ml coconut milk
- 800 ml poultry stock
- 400 g fish fillet (s), white fleshed, in lare pieces (monkfish, cod or halibut)
- 8 prawn (s) without head or shell
- 2 tablespoon lime juice
- 1 beefsteak tomato (s), the stalk removed and roughly diced
- 1 large carrot (s), peeled and roughly chopped
- 4 cl olive oil
- 2 lemon (s), juice it
- 1 vegetable onion (s), peeled and cut into fine rings
- a few stalks parsley, the leaves plucked and finely chopped
- 200 g rice, cooked
- 2 lime (s), cut into wedges
- 0.5 ½ bunch coriander greens, finely chopped
Print Recipe
Pin Recipe Instructions
- Ask the fishmonger about 350 g of shrimp shells and fish heads.
- For the soup, first puree the garlic, onions and 1 chilli pepper in a blender and set aside.
- Heat the oil in a large saucepan, first fry the shrimp shells and fish heads for about 10 minutes, then remove them and then sweat the mustard seeds, coriander, fennel and cumin in the oil. Then add the paprika, celery and the onion-chilli mixture and stir-fry everything over a medium heat for 4-5 minutes. Chop the tomatoes and add them, fry for another minute. Then pour in coconut milk and stock and cook the soup for about 10 minutes, season with salt and pepper.
- For the salsa, puree the diced tomatoes, carrots, 1 chilli pepper, lemon juice from 1 lemon and olive oil in a blender, then season with salt and pepper. Extend with water to a slightly semolina-like consistency. Marinate the onion rings in lemon juice from the second lemon with a little salt, then mix in the parsley and add the mixture to the salsa.
- Cut the fish and prawns into bite-sized pieces and add them to the saucepan with the soup. Cover and let simmer for 5 minutes over low heat.
- Spread the soup on bowls with hot rice, serve sprinkled with coriander greens and serve with the salsa and lime wedges.
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