Mexican cuisine is rich in a variety of soups. All soups have their own unique flavor and I want to cook everything for a try. I bring to your attention Veracrussian fish soup.
It is necessary
- white fish (at your choice, you can use sea pike perch, merlan, red snapper, hake, flounder, bream) - 0.5 kg,
- warm boiled water - 2-2.5 liters (the amount of water depends on the desired thickness of the soup),
- rice - 100 gr,
- carrots - 3 pcs,
- one potato,
- boiled eggs - 3 pcs,
- half an onion,
- garlic - 2-3 medium cloves,
- olives - 10 pieces,
- large tomatoes (can be replaced with any tomato paste 250 gr) - 3 pcs,
- olive or vegetable oil for frying - 4 tbsp. spoons,
- capers - 3 tbsp. spoons (optional),
- finely chopped greens (preferably parsley) - 2 tbsp. spoons,
- salt and pepper to taste.
Instructions
Step 1
We clean the fish from the scales, and then cut off its head. Cut out the fillet, which is then cut into small cubes. You do not need to throw away the bone from the fish.
Put the spine and head in a small saucepan, add 2 or 2.5 liters of warm water and bring to a boil over medium heat, cook for half an hour. During cooking, periodically remove the foam with a slotted spoon. Strain the finished broth.
Step 2
We wash the rice, fill it with warm water and leave for about half an hour.
Peel potatoes and carrots, cut into small squares.
Peel the boiled eggs and chop finely (you can grate on a coarse grater, but it is better to cut into small cubes).
Peel the onion and cut it in the same way as for frying. Clean the garlic cloves, cut into slices. Remove the pits from the olives and cut them into slices.
We peel the tomatoes from the peel and seeds, knead in a blender, you should get tomato puree.
Step 3
Heat olive oil or vegetable oil in a deep saucepan, add onion and fry it a little.
Add chopped potatoes and carrots to the onion, simmer over medium heat for 10 minutes. Add prepared fish, garlic, salt and a little pepper to taste. We mix. Add tomato puree and leave to simmer (5-6 minutes).
Step 4
Add one and a half liters of fish broth to a saucepan, bring to a boil over medium heat. As soon as the soup boils, add the soaked rice and chopped olives (add capers as desired). Cook the soup for 25 minutes, stir occasionally.
Serve the ready-made soup in a portioned plate, garnish with herbs and, if desired, grated egg.
