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Cooking at home: 3 marine soups that you must prepare this winter

Cooking at home: 3 marine soups that you must prepare this winter

Cooking at home: 3 marine soups that you must prepare this winter

Nothing more comforting than a steaming bowl of delicious soup. In Peru we are lucky that this preparation is part of everyone’s menu, regardless of the region you are in or the ingredients you have on hand. An important category is the marine soups, which we usually enjoy on the coast. Advantage gather three delicious recipes that you can include in your weekly menu or prepare and include in a seafood meal.

croaker chilcano

Ingredients

  • 6 tz. water
  • 1 toasted bread, cubed
  • ground yellow chili
  • juice of 1 orange or lemon
  • 2 sprigs of parsley
  • 1/2 white onion chopped
  • 1 garlic clove minced
  • 1/2 kg. sea ​​bass fillet
  • 1 sea bass spine
  • 1 clean head of sea bass
  • salt and pepper

Preparation

In a pot, heat the water with the split head and spine of the sea bass. Bring to a long boil, strain, and allow to cool to defat. Cut the sea bass fillet into four pieces. In a saucepan, brown the ground garlic, onion, parsley, ground pepper, salt, and sour orange or lemon juice. Add the strained broth and a little ground chili. Bring to the fire for five minutes, until the sea bass is cooked. Serve and top with toasted bread cubes.

Shrimp soup

Ingredients

  • 1 kg. clean shrimp
  • 1/2 tz. rice
  • 4 yellow potatoes
  • 1/2 kg. broad beans
  • 1 roasted mirasol pepper
  • huacatay
  • peppermint
  • 300 g fresh cheese
  • 1 tz. evaporated milk
  • 1/2 kg. peas
  • 1 shelled corn
  • 1/2 kg. tomato without skin or seeds, chopped
  • 1/2 kg. cubed fish
  • 6 tz. shrimp extract
  • 4 tbsp. vegetable oil
  • 1 tz. chopped onion
  • 4 garlic cloves
  • 1 1/2 tbsp. ground chili pepper
  • 1 tbsp. oregano
  • 1 tbsp. rocoto without veins or seeds, chopped
  • 4 eggs

Preparation

In a clay pot make a dressing with oil, onion, garlic, panca chili pepper, oregano and tomato without skin or seeds. Sauté and season. Include hot pepper, corn, peas and rice. Pour in the shrimp extract and cook for 20 minutes. Add potatoes, wait for them to cook (without falling apart) and add the broad beans. Once ready, remove from heat and add the herbs, mirasol pepper, shredded fresh cheese and milk. Add the shrimp, which only need to cook for a minute.

Cream of corn and choros

Ingredients

  • 2 dozen mussels
  • 1 stalk of celery
  • 1/2 tomato
  • 1/2 + 2 tbsp. chopped red onion
  • 1 slice of carrot
  • 1 tbsp. oil
  • 2 tbsp. butter
  • 1/2 clove of garlic
  • 2 tbsp. Yellow pepper
  • 1 tz. shelled corn
  • 1 l mussel broth
  • 1 tbsp. chopped coriander leaves
  • salt and pepper

Preparation

Cook the mussels in water with a celery stalk, half a tomato, half an onion and a slice of carrot. Once cooked, remove the broth from the heat and reserve. In a saucepan over medium heat, cook the oil and butter with the onion, garlic and yellow pepper. After two minutes, pour in the previously blended corn. Cook for 10 minutes over low heat, add a liter of the choros broth, season with salt and pepper, and bring to a boil. Serve in bowls with their respective mussels and sprinkle the chopped coriander on top.

Ronald Payne

I, Ronald Payne, am a journalist and author who dedicated his life to telling the stories that need to be said. I have over 7 years of experience as a reporter and editor, covering everything from politics to business to crime.

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