Serves 2
SOUP
1 red snapper fillet, 300 gr, cut in big chunks
1 arracacha*, chopped in big chunks
½ cup corn
6 green asparagus
1 tomato, grated
2 garlic cloves
¼ cup freshly chopped parsely
1 tbsp. freshly chopped chives
1 cup coconut milk
1 tsp. paprika
4 cups fish broth
¼ cup olive oil
1 tbsp. freshly grated lemon peel
Salt and pepper
Lemon for serving
* White root
- Heat the olive oil in a large soup pot over medium heat, 1 minute. Add the garlic and cook until fragrant, 1-2 minutes. Remove garlic with a slotted spoon, drain on paper towels and chop. Add the tomatoes, chopped garlic, parsely and paprika to the pot. Salt and pepper to taste. Cook for 3 minutes, stirring occasionally.
- Add the fish broth, corn and arracacha. Bring to a simmer, then reduce the heat to medium and cook until vegetables are tender, 12-15 minutes. Add the coconut milk, asparagus and fish chunks previously seasoned with salt and pepper. Cook for 2-4 more minutes. Remove from heat.
- Serve the soup with lemon wedges and top with chives. Place alongside the cous-cous salad.
COUS-COUS
1 cup cous-cous
1 green mango, chopped in slices
4 chontaduros*, chopped in slices
1 horseradish, chopped in slices
4 tbsp. squeezed lemon juice
1 each red and green bell pepper, chopped in small dices
½ cup cucumber, peeled, seeded and medium diced
10 pickled anchovies
A bunch of mixed green and red olives
2 tbs. red wine vinegar
¼ cup chopped chive and some more for serving
½ cup chopped fresh mint leaves
¼ cup olive oil and 1 tbsp. more
Salt and pepper
* Palm shoots
- In a bowl cover the cous-cous, seasoned with salt and pepper, with 1 ½ cup hot water. Let sit for 3-5 minutes, until the grains are tender and water is absorbed. Fluff with a fork. Reserve until chilled.
- In the meantime, combine in a bowl the chives, one tbsp.olive oil, vinegar and two tbsp. lemon juice. Add the mango, chontaduro and horseradish. Season with salt and pepper. Mix well and reserve.
- Add the cucumber and bell peppers to the cous-cous. Stir in the mint leaves. Add ¼ cup olive oil, two tbsp. lemon juice, salt and pepper to taste. Mix well.
- Mound the cous-cous in a platter and top with the mango-chontaduro-horseradish salad. Garnish with some chives. Place the anchovies and olives alongside and drizzle with some olive oil.
Pair this two dishes with iced champagne. Bon Profit!
