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Oriental style croaker soup


Broth | Sopa de corvina al estilo oriental

Broth | Oriental style corvina soupPorciones
6 servings
Preparation time
36 minutes
Cooking time
30 minutes
600 grams of corvina1 / 2 kilo of shrimp6 scallops4 ripe tomatoes, chopped, skinned and seedless1 tablespoon of oil 1/2 teaspoon of grated ginger1 small chili finely chopped2 chopped onions3 cups of fish stock3 cups of water 1/2 lemon peel yellow, finely chopped3 slices of preserved pineapple1 tablespoon of tamarind concentrate1 tablespoon of brown sugar1 tablespoon of lemon juice2 tablespoons chopped fresh cilantro
In a saucepan, heat the oil and add the ginger, chili, onion and sauté over medium heat for 5 minutes or until the onion is golden brown. Add the chopped tomato and cook for 3 minutes. Add the broth, the lemon , pineapple, tamarind, sugar, lemon juice and 3 cups of water. Top and bring to a boil. Reduce the heat and cook for 15 minutes. Remove the shrimp, remove the intestinal thread and wash. Add them to the broth together with the chopped fish and cilantro and let cook for 10 minutes more. Finally, add the scallops in a very subtle way in the top of the broth, avoiding that they come off their shell, let cook for 2 more minutes .Spray sprinkled with fresh coriander and on each plate a scallops with its shell.Suggested composition: yolk bread.Recommended recipes

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