Cooking Soups

Chupe De Pescado (Ecuadorian Fish Soup)

Ingredients:

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  • 2 pieces of fish* cubed (2 ½- 3lb- *preferably corvina fish but I used mahi mahi from Fin)
  • 1 package (8oz) queso fresco
  • 1 cup half & half
  • 3 cups water
  • 2 cups white Peruvian corn
  • 1 ½ cups cubed potato
  • ½ cup achiote oil
  • (2) 15oz cans fish stock  (I used Bar Harbor)
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 medium shallot
  • 1 cup scallion
  • 1 cup cilantro
  • lime zest
  • salt & pepper to taste

Directions: Marinate fish with below marinade for 1-3 hrs. Combine peppers, shallots, scallions, cilantro, achiote oil and lime zest in a food processor and blend. Place half of the mixture in a pot with olive oil and cook on medium for about 5min to reduce. Add white corn, fish stock, water and half & half and cook for 30-45min. Coat fish in flour and cook on stovetop until golden and place to side. To serve, ladle soup into bowl and top with fish. Drizzle with scallion oil.

Fish Marinade

  • ½ cup cilantro
  • 3 bulbs of garlic
  • 1 tsp cumin
  • ¼ cup green olive juice
  • 1 tsp dry mustard
  • salt & pepper to taste

Directions: Chop cilantro & garlic finely and combine with remaining ingredients.

Scallion Oil

  • 1 cup scallion
  • ½ cup cilantro
  • 1 cup olive oil
  • 1 bulb garlic
  • 1 lime juice & zest
  • ¼ cup rice vinegar

Directions: Combine all ingredients in blender and pour into squeeze bottle.

Menestron (Ecuadorian Bean Soup)

Ingredients:
  • 1 package (1lb) pasta (orecchiette) I used Montebello
  • 4 cups cannelini beans
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  • 1 ½ cup sofrito
  • (2) 22oz pork bone broth- I like The Piggery’s!
  • 5 cups water
  • 1 Tbsp cumin
  • 3 lbs of cubed pork shoulder
  • 1 ½ cups cubed tri-color carrots
  • 1 ½ cups cubed potato
  • 1 tbsp chopped scallion & cilantro (3 parts scallion to 1 part cilantro)

Directions: Soak cannelini beans in water for 4 hours then transfer into a pot and add sofrito, bone broth, water, cumin & pork shoulder. Cook on medium for 4 hours; stir occasionally and add 2-3 cups of water per hour. While that’s cooking, in two separate pots, boil pasta & potatoes to cook. Strain pasta and add olive oil to avoid the pasta from sticking together. Drain potatoes and cool, cube and add small amount of olive oil. Cube carrots and set aside. After the bean & pork mixture has cooked for 4 hours. Add carrots, potato and 1 ½ cups of pasta then cook for another 10 minutes. When ready to serve, add chopped scallion & cilantro and basil puree (recipe below).

Basil puree

  • 2 cups fresh basil
  • 1 cup grated pecorino romano cheese
  • Dash of red pepper flakes
  • 1 cup olive oil
  • 1 cup half & half

Directions: Combine all ingredients in a blender and add salt & pepper to taste.

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