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Suck Fish

  • July 7, 2018
  • 3
  • 41

Cream

Broth | Chupé de pescado

Broth | Chupé de pescadoPorciones
6 servings
Preparation time
45 minutes
Cooking time
40 minutes
Ingredients
Ingredients broth large fish head (about 300 grams) 7 cups water350 grams of fish fillet cut into small pieces and seasoned with salt and pepper3 tablespoons flour1 tablespoon oil2 tablespoons butterSalt ingredients1 red onion cut into large pieces1 onion branch white cut into pieces1 pepper cut into large pieces4 cloves of garlic, chopped1 tomato, chopped 1/4 teaspoon cumin 1/4 teaspoon oregano 1/2 teaspoon pepper 1 kilogram of peeled cholas potatoes. Half should be chopped into large pieces and the other half into thin slices1 cup of milkSalt
Preparation
Cook the fish head in salted water for 20 minutes or until very soft. Cool and discard the bones. Measure the broth and if necessary add enough water to complete 6 cups. Put the fish in the flour and remove the excess . Heat the tablespoon of oil and two tablespoons of butter in the soup pot and fry the fish; remove it and store it. Prepare a rehash in the pot where the fish was fried, using the same fat but with the achiote. Fry the onions, the pepper and the garlic. Saute the tomato in the blender at a very low speed so that it is thick. cook for 10 minutes with the spices and salt. Add the potatoes and stir constantly over medium heat. Cook over high heat for 5 to 10 minutes or until the potato is slightly golden and transparent on the outside. Add the milk and when it boils , add the broth. Cook 20 to 30 minutes or until the thin slices fall apart, to thicken the soup. Add the fried fish.VariationTo make a more delicate suck, you can add 1 or 2 eggs previously beaten with a little of soup.Cook constantly moving until the eggs thicken the soup.Recommended recipes

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