Ingredients with Measurements:
- 1 lb. fresh fish fillets, cut into bite-sized pieces
- 1 cup rice
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup frozen peas
- 1 cup fresh cilantro, chopped
- 6 cups fish or chicken broth
- 2 tbsp. vegetable oil
- 1 tsp. cumin
- Salt and pepper to taste
- Lime wedges for serving
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onion, garlic, and bell peppers and sauté for 5 minutes or until the vegetables are soft.
2. Add the cumin and rice to the pot and stir to combine. Cook for 2 minutes, stirring occasionally.
3. Pour in the fish or chicken broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the rice is tender.
4. Add the fish, peas, and cilantro to the pot and cook for 5-7 minutes or until the fish is cooked through.
5. Season with salt and pepper to taste.
6. Ladle the aguadito de pescado into bowls and serve with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used in place of fresh fish fillets.
- Brown rice can be used in place of white rice.
- Fresh or frozen corn can be used in place of peas.
Variations:
- Add diced potatoes to the pot for a heartier soup.
- Use shrimp instead of fish for a different flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pot.
- Add more broth if the soup becomes too thick.
- Adjust the amount of cilantro to your liking.
Storage instructions:
- Store any leftover aguadito de pescado in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a large bowl with lime wedges on the side.
Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Diced red onion
Pairings:
- Serve with crusty bread for dipping.
- Pair with a light white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Cornbread
- Caesar salad
Troubleshooting advice:
- If the rice is not cooked through, add more broth and continue to simmer until tender.
Food safety advice:
- Make sure the fish is cooked through before serving.
Food history:
- Aguadito de pescado is a traditional Peruvian soup made with fish, rice, and vegetables.
Flavor profiles:
- This soup is savory, slightly spicy, and has a fresh cilantro flavor.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Peruvian