• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Ecuadorian Fish Soup

    This popular fish soup known as Sancocho de Pescado is widely enjoyed on the Ecuadorian coast and features red snapper laced with the Caribbean herb, culantro.


    Ingredients
    For the Broth
    1
    red snapper head
    2
    carrots, sliced
    1
    stalk
    celery, sliced
    1
    plum tomato, finely chopped
    1/2
    red onion, finely chopped
    For the Soup
    2
    red snapper filets
    2
    plantains, sliced
    4
    ear
    corn
    6
    pieces
    frozen casava, thawed and cubed
    1 1/2
    cups
    frozen peas, thawed
    1
    packet
    badia sazon tropical with no msg
    6
    cloves
    garlic, finely chopped
    *
    handful
    fresh culantro, finely chopped
    *
    handful
    scallions, green parts only, finely chopped
    *
    salt, to taste
    For the Garnish
    1
    red onion, finely sliced
    *
    juice of 1 lime
    *
    salt, to taste
    Directions
    Make the broth: In a dutch oven or large pot add the fish head, carrots, celery, tomato, and red onion. Cover with water just above the fish head and bring to a boil.
    Once broth is boiling, bring heat down to a simmer. Cook for 45 minutes or until the fish head is fully cooked.
    Make the garnish: add the sliced red onion in a bowl with lime juice and pinch of salt, stir to combine. Set aside.
    In a bowl add in the fish fillets with 1/2 tsp of salt and mix to combine. Set aside.
    When fish broth is ready, strain with a sieve into a large bowl. Set aside to cool for a bit.
    In the same pot used to make the fish head broth add in the plantain, corn, cassava, culantro, scallion, peas, sazon, and garlic. Add in the strained fish head broth and water to cover everything.
    Bring pot to a boil then lower heat to a simmer. Cover and let cook for 15 minutes.
    Remove fish meat from the cooked fish head and the sliced carrots, set aside and discard the fish head and remaining cooked vegetables.
    Add fish fillets, fish head meat, and carrots into the pot and cook for another 10-15 minutes or until everything is fully cooked.
    Ladle soup into bowl and garnish with pickled onions.

    The base number of servings for this recipe is 8
    OK

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