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December 18, 2010

Helena's Chorizo & Catfish Soppa

Serving Size: 8
Preparation Time: 1 Hours 30 Minutes

4 oz Pork Chorizo
8 TBSP Crumbled Cotija
2 lbs Catfish fillets plus bones, tail and fins
2 Cups Carrots
2 Cups Red Potatoes
1 Cup White Onion
1 Cup Chayote Squash
2 Cups Roma Tomatoes
2 Bay Leaves
2 Cloves Garlic
1 TBSP Dry Oregano Leaves
1/4 Cup Fresh Cilantro
8 Small Corn Soft Tortillas
4 TBSP Olive Oil
1/2 Gallon Water
3 TBSP Salt

Preparation Method

  1. Cut all Root Vegetables, Squash and Tomatoes in large dice pieces.
  2. Cook Chorizo on medium heat in a 2 gallon soup pot until light brown.
  3. Add Fish bones Bay Leaves, Garlic, Oregano and the water, bring to a boil, take down heat and simmer for 40 minutes.
  4. Take out fish bones, tail and fins.
  5. Add all Vegetables and cook for another 15-20 minutes.
  6. Add Catfish Fillets in bite size pieces, ruffly chopped Cilantro and Salt, cook for another 5-10 minutes, until fish is cooked and vegetables are soft.
  7. Crumble Cotija over each Corn Tortilla and sprinkle Olive Oil over. Brown under oven broiler until golden and crispy.
  8. Serve soup with Tortilla on top.
Entry in Cacique's "Go Autentico" Challenge

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