RED SNAPPER – ARRACACHA SOUP WITH COUS-COUS SALAD AND PICKLED ANCHOVIES

Serves 2

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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

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  1. 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.
  2. 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.
  3. 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

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  1. 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.
  2. 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.
  3. 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.
  4. 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!




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