Ecuadorian Fish Soup
Ecuadorian recipes
Seafood
Dinner
Medium
75'
Discover this delicious combination of fish with herbs and spices. It all comes together perfectly to create a famous Ecuadorian soup.
Ingredients
- 680 grams Pudel or any other fish
- 2 tablespoon of Adobo with GOYA pepper
- 1 cup of purple Onion
- 1 cup of Chopped leek
- 0.75 cup of Green Pepper Minced
- 1 tablespoon of Garlic
- 1 tablespoon of Ginger
- 2 tablespoon of Parsley
- 2 tablespoon of Fresh Cilantro
- 2 tablespoon of Annatto grain Nativo
- 1 cup of Peanuts
- 1 package of Complete Seasoning
- 900 grams of Tropical Mix of Frozen Vegetables
- 1 cup of GOYA Corn Mote
- 1 package of Dried beans
- 1 pinch Fresh cilantro chopped as garnish
Preparation
- Season fish with Adobo. Set aside.
- In a blender or food processor, blend onion, leek, pepper, garlic, ginger, parsley and cilantro until smooth.
- In a saucepan, heat the Achiotina over medium heat. Add the blended vegetables, cumin, oregano and marinade. Cook, stirring frequently, for 10 minutes.
- Stir in the peanut puree, water, seasoning and tropical vegetable mixture. Bring to a boil, reduce heat and simmer until vegetables are tender (approximately 1 1 1⁄2 hours to 2 hours). Skim off any foam that may form in the soup. Add water if the soup thickens too much. Stir occasionally.
- Stir in corn, baby beans and fish; return to a boil and simmer for 10 minutes.
- Serve garnished with chopped coriander.
Products for the recipe
