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Cuban Sailor Soup recipe
from All About Cuban Cooking,
courtesy of Josefina Alvarez (posted with author's permission)
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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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