Difference between revisions of "Fish Soup"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Panamanian ([^cC])(.*)\]\]" to "Category:Panamanian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 6 cups of [[water]] | * 6 cups of [[water]] | ||
| − | == | + | == Procedures == |
# Clean and cut the fish in ¾-inch slices, reserving the heads and bones. | # Clean and cut the fish in ¾-inch slices, reserving the heads and bones. | ||
# Sprinkle the slices with [[lemon juice]] and dust with [[flour]], [[salt]] and [[pepper]]. | # Sprinkle the slices with [[lemon juice]] and dust with [[flour]], [[salt]] and [[pepper]]. | ||
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[[Category:Panamanian cuisine]] | [[Category:Panamanian cuisine]] | ||
| − | [[Category: | + | [[Category:Soup Recipes]] |
[[Category:Seafood Soup Recipes]] | [[Category:Seafood Soup Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
Latest revision as of 16:38, 16 July 2012
Ingredients
- 2 lbs of white fish
- 1 large onion, sliced
- 6 sprigs of parsley
- 1 stalk celery or celery leaves
- 1 bay leaf
- 1 lb ñame
- salt and pepper
- flour
- lemon juice
- 6 cups of water
Procedures
- Clean and cut the fish in ¾-inch slices, reserving the heads and bones.
- Sprinkle the slices with lemon juice and dust with flour, salt and pepper.
- Fry in olive oil until tender.
- Make a fish stock by cooking the heads and bones in the water with the onion, parsley, celery and bay leaf.
- Simmer for ½ hour.
- Strain the stock and remove any edible fish particles from the heads.
- Add these to the stock with the fried fish and ~name.
- Cook slowly until the ~name is tender.
- Correct the seasoning.
- A little aji chombo may be added for a "hotter" soup.
