The Catfish Broth is a delicious traditional soup from Ecuadorian cuisine. With its base of catfish, cassava, and a blend of spices, it is comforting and aromatic. Perfect for cold winter days or sharing with family. A culinary experience to delight the senses.
In a pot, heat the oil and add garlic, onion, tomatoes, cilantro, cumin, salt, and pepper.
Cook for 5 minutes.
Then add the catfish head and cook for another 5 minutes.
Afterward, add water and simmer over low heat for 40 minutes.
Place a strainer to separate the broth and return it to the heat.
Add the cassava and cook for an additional 30 minutes, until soft.
Add the sliced catfish and cook over low heat for about 15 minutes.
Finally, serve the hot catfish broth, garnished with finely chopped scallions on top, and accompany it with lime.
Catfish Broth
Ingredients
1 Catfish head
4 Sliced catfish
2 tablespoons of Oil
5 cups of Water
2 Crushed garlic cloves
½ Chopped onion
2 Chopped tomatoes
1 Large cassava cut into pieces
1 teaspoon of Ground cumin
1 tablespoon of Chopped cilantro
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a pot, heat the oil and then add garlic, onion, tomatoes, cilantro, cumin, salt, and pepper.
Step 2 : Cook this mixture for 5 minutes.
Step 3 : Next, add the catfish head and cook for another 5 minutes.
Step 4 : Then add water and simmer over low heat for approximately 40 minutes.
Step 5 : Once this time has passed, strain the broth and return it to the pot.
Step 6 : Add the cassava and cook for another 30 minutes until soft.
Step 7 : Then, add the sliced catfish and cook for about 15 minutes.
Step 8 : Finally, serve the hot catfish broth, garnished with finely chopped scallions on top, and accompanied by lime.
Video
Preparation (simple version)
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