This typical soup from the state of Veracruz is sort of complete in its preparation, because it contains fish, vegetables, rice and grated boiled egg .
contains fish, vegetables, rice and grated boiled egg – elements that outline the feel of the broth.
elements that outline the feel of the broth itself. The chopped olives and capers
capers, for his or her strong flavor, stand out over the remainder of the ingredients that structure the dish.
the rest of the ingredients that structure the dish.
Ingredients : for 8 persons
½ kilo white fish (sea bass, hake, red snapper) 2.5 liters water 100 g rice 3 carrots 1 medium potato 2 eggs ½ onion 10 pitted olives 3 large tomatoes or 250 g of crushed tomato 4 tablespoons vegetable oil
3 tablespoons capers 1 tablespoon parsley Salt and pepper to taste
The Mexican Cooking Cookbook
Preparation of the fish stock:
Remove the scales from the white fish, running the knife within the other way
over the surface. stop the top of the fish and put aside . Passing the knife along the sting of the bone, remove the fillets. Cut them into
equal and not too big cubes. Reserve the bone. Cut the bones and therefore the head into pieces. bring back the boil during a saucepan with 2.5 liters of water.
liters of water. Let it boil for about half-hour . During cooking, clean the fish stock occasionally with a skimmer.
skimmer. When cooking is finished, strain it and reserve it during a bowl until use.
Wash 100 grams of rice and soak in water for half-hour .
Wash again and put aside . This facilitates faster cooking of the rice. Peel the carrots and potato. dig very small cubes. Put the eggs during a saucepan with water and convey to a boil. Let boil
for 10 minutes. Let cool, remove the shell and chop the eggs. Set aside. Chop ½ onion finely and put aside . Peel the garlic and dig slices. put aside
all. Cut the olives into thin slices. Set aside.
Peel the tomatoes and take away the seeds until a puree. Set aside.
Remember that you simply also can use crushed tomatoes and save this step. during a large saucepan, heat the vegetable oil . Put the onion and, with the
low heat, let it soften and take a touch color. Add the diced carrot and potato. Add the chopped fish and season with salt and pepper to taste. Stir
with a wooden spoon to distribute the soup ingredients. Add the garlic and stir. to stop it from burning, immediately add the tomato puree and let it
tomato puree and let it fry for about 5-6 minutes.
Pour in 1.5 liters of the reserved broth and let it come to a boil. it’s possible to
more or less stock are often added as desired. Add the washed rice, the chopped olives and therefore the capers, previously desalted.
previously desalted. over boil high heat for about 25 minutes.
When the fish and vegetables are almost undone, remove from the warmth . Serve
in a deep dish, garnished with a touch chopped parsley and chopped boiled egg on top.