Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Sopa de Candia con Mojarras




Source of Recipe


Chile Today


Recipe Introduction


This is a typical coastal dish from Cartagena, Columbia which has a very lively cuisine.


List of Ingredients




# 2 quarts fish stock
# 2 medium onions, finely chopped
# 2 cloves garlic, chopped
# 1 large tomato, peeled, seeded, and chopped
# 4 red amazon chiles
# 1/4 tsp. each ground cumin and allspice
# Salt
# 4 Tbsp. lemon juice
# 1/2 lb. small, fresh okra, quartered
# 1 pound small yams, peeled and cut into 1-inch pieces
# 2 ripe plantains, peeled and sliced
# 2 Tbsp. butter
# 6 fillets pompano
# 2 Tbsp. tomato paste
# 1 Tbsp. Worcestershire sauce
# Salt & Freshly ground pepper

Recipe



In a kettle combine the fish stock, onions, garlic, tomato, hot peppers, and cumin and allspice. Bring the mixture to a boil and simmer it, covered, for 15 minutes over low heat. To a saucepan of boiling salted water add the lemon juice and okra. Bring back to a boil, remove from the heat, drain the okra, and rinse it in cold water. Add the okra to the kettle with the yams and plantains and cook, covered, over very low heat for 1 hour. In a skillet heat the butter and saute the fish until the fillets are golden. Cut the fish into 1-inch pieces and add to the soup with the tomato paste, Worcestershire sauce, and salt and pepper to taste. Simmer for 30 minutes longer.
Serves 6.