Cuban Sailor Soup recipe

. . . . . . . . . . . . . . .

this eight-year-old site is

not for profit, please visit

some of my affiliates to

help me cover my site

hosting expenses

Share |

Translate Site to:

Spanish (en Español)

German (Deutsche)

Japanese (日本語)

Cuban-Hawaaiin Cooking

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.

restaurant web design by Delta Creations.

Instructions on How to make an authentic Cuban sailor soup recipe / receta / recetas.