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Sailor Soup recipe
from All About Cuban Cooking, courtesy of Josefina
Alvarez
(posted with author's permission, repost with credit
but do not reprint)
1/2 lb. shrimp, peeled and cleaned
1 small bell pepper, cut in strips
1 medium onion, chopped
1 lb red snapper
3 Tsp olive oil
1/2 tsp curry
1 lb swordfish
1 tsp paprika or saffron
1 bayleaf
3 cloves of garlic, chopped
1 Tsp dry cooking wine
1 tsp salt
1 cup cherry tomatoes
4 cups water
1 lb potatoes, cut as for gratin
* pinch of parsley
Heat oil and fry garlic until golden; remove garlic. Add onion, bell
pepper and shrimp. Fry for 3 minutes. Cut fish into big chunks. Pour
water in a large pot and add all other ingredients. Toast saffron
slightly and dissolve in a small amount of the liquid, add to pot.
Cook for about 25 minutes and add cooking wine. Cook for additional
5 minutes; this soup is served with french bread cut in triangles
and fried in hot oil, preferably olive oil. This can also be done by
brushing with olive oil and broiling.
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Instructions on
How to make an authentic Cuban sailor soup recipe / receta / recetas. |
