Serving
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Fish & Vegetable Soup
Mexico, Yucatán
  -   Sopa de Pescado
Makes
Effort:
Sched:
DoAhead:  
11 cups  
***
1-3/4 hr  
Yes
This is a delicious soup that does not have a "fishy" flavor. Originally, it was made using sea turtle flippers, but get caught with any sea turtle parts today and you will end up in the soup. I have usually filleted the fish, frozen the fillets and made the stock days, or even weeks in advance (see Note-2).




14
3
8
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12
8
4
8
2
1/2
9
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2
3
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1
2
1-1/2
1/2
------
2
-----
oz
c
oz
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oz
cl
oz
oz

c
oz
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T
c
---
t

t
t
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T
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Fish fillets, firm (1)  
Fish stock (2)
Onion
-- Vegetable mix
Tomatoes
Garlic, roasted (3)
Carrots
Cabbage
Jalapeños (5)
Frozen Peas (6)
Potatoes (4)
--------
Oil
Water
-- Spices
Oregano, dried (7)
Bay Leaves
Salt
Pepper
-------
Lime Juice
-- Garnish
Cilantro
Prep   -   (55 min - exclusive of fillet and stock)
  1. Fillet the FISH and prepare the STOCK (See Note-2).
  2. Cut the Fillets into about 1 inch squares.
  3. Chop ONIONS small.
  4. Peel TOMATOES. In Mexico this would be done by roasting (see Note-3). Dice about 1/2 inch.
  5. Break up GARLIC head without peeling the cloves. Dry pan roast the cloves until lightly browned. Cool, peel, chop fine and add to Tomatoes.
  6. Peel CARROTS and dice about 1/4 inch. Add to Tomatoes.
  7. Shred CABBAGE fine. Add to Tomatoes.
  8. Cap and seed JALAPEÑOS, and chop small. Add to Tomatoes.
  9. Add Frozen Peas to Tomatoes (if using).
  10. Peel POTATOES and dice about 1/2 inch. Keep in cold water until needed.
  11. Squeeze LIME JUICE.
  12. Chop CILANTRO coarse for garnish.
Run   -   (40 min)
  1. In a pan or pot large enough for the whole recipe, heat Oil and fry Onions until translucent but not browning.
  2. Drain Potatoes and stir in. Stir in Vegetable mix. Continue to fry stirring often for another 5 minutes.
  3. Stir in 3 cups Fish Stock and 3 cups Water along with all Spices. Bring to a boil and simmer until vegetables are tender (about 20 min).
  4. Stir in Fish and simmer another 5 minutes.
  5. Take off heat and stir in Lime Juice.
  6. Serve hot garnished with Cilantro.
NOTES:
  1. Fish:   Buy whole fish for this, because you need the bones, fins and heads for making fish stock. Yes, you can have your fish monger scale and gut the fish. You want a light colored fish that stays firm during cooking. Pompano, Snapper, Flounder and Emperor are all suitable. Note that the photo example is made with Pompano, a fish that does not need to be skinned. For details see our Varieties of Fish page (a very large page).
  2. Fillets & Stock:   This can be done days, even weeks ahead, if you freeze the fillets and preserve the stock according to our instructions. If you are new to this sort of thing, you will find links to complete instructions for cleaning and filleting different kinds of fish on our Fish Page. Complete instructions for making fish stock are on our Making Fish Stock page.
  3. Roasting: In Mexico many vegetables are prepared for recipes by roasting in hot ashes from the hearth fire, which are always available there. They are almost never available here in Southern California, so we have a page giving suitable alternatives, at Roasting / Peeling Vegetables.
  4. Potatoes:   White Rose are good for this soup. Avoid Yukon Gold type potatoes as they will quickly turn to mush. For details see our Potatoes page.
  5. Jalapeños:   Two of these makes the soup quite mild. For details see our Chili Page.
  6. Peas   If you intend to reheat, you may want to leave these out. They are beautiful bright green if served right away, but fade to a dull olive color later - or, you could add them after reheating.
  7. Oregano:   Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a shrub that grows in the region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste, lrg=large
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