Ecuadorian Fish Soup
Ecuadorian recipes
Seafood
Dinner
Medium
75'
Discover this delicious combination of fish with herbs and spices. Everything 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 the fish with the Adobo. Set aside.
- In a blender or food processor, blend the onion, leek, bell pepper, garlic, ginger, parsley, and coriander until mixed. homogeneous.
- In a saucepan, heat the Achiotina over medium heat. Add the blended vegetables, cumin, oregano and marinade. Cook, stirring frequently, for 10 minutes.
- Incorporate the puree peanut, water, seasoning and tropical vegetable mix. Bring to a boil, lower heat, and simmer until vegetables are soft (approximately 1 1½ hours to 2 hours). Remove any foam that may form in the soup. Add water if the soup is too thick. Stir occasionally.
- Stir in the corn, beans, and fish; reheat to a boil and simmer for 10 minutes.
- Serve with a garnish of chopped cilantro.
