Ingredients with Measurements:
- 1 lb. of locos (Chilean abalone)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tbsp. of olive oil
- 1 tbsp. of paprika
- 1 tsp. of cumin
- 1 tsp. of oregano
- 1 tbsp. of flour
- 4 cups of fish stock
- 1 cup of heavy cream
- Salt and pepper to taste
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Clean the locos by removing the guts and the black part. Cut them into small pieces.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red and green bell peppers, and sauté for 5 minutes.
3. Add the locos, paprika, cumin, oregano, and flour. Stir well and cook for 5 more minutes.
4. Pour the fish stock and bring to a boil. Reduce the heat and let it simmer for 20 minutes.
5. Using a blender, puree the soup until smooth.
6. Add the heavy cream, Parmesan cheese, and cilantro. Stir well and let it simmer for 5 more minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Instead of locos, you can use clams or mussels.
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of heavy cream, you can use coconut milk.
Variations:
- Add diced potatoes or corn to the soup.
- Use smoked paprika for a smoky flavor.
- Add a pinch of saffron for a touch of luxury.
Tips and tricks:
- Be careful not to overcook the locos, or they will become tough.
- If the soup is too thick, add more fish stock or water.
- Garnish with chopped cilantro and a drizzle of olive oil.
Storage instructions:
Refrigerate the soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup over low heat, stirring occasionally.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped cilantro and a drizzle of olive oil.
Garnishes:
Chopped cilantro and a drizzle of olive oil.
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad with a citrus vinaigrette.
- Grilled vegetables.
Troubleshooting advice:
- If the soup is too thin, add more flour to thicken it.
- If the soup is too salty, add a squeeze of lemon juice or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure the locos are fresh and properly cleaned.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Chupe de Locos is a traditional Chilean dish, typically served during the winter months. It originated in the coastal regions of Chile, where seafood is abundant.
Flavor profiles:
Chupe de Locos has a rich and creamy texture, with a slightly spicy and smoky flavor. The locos add a unique and delicate taste to the soup.
Serving suggestions:
Serve the soup as a main course, accompanied by a side salad or grilled vegetables.
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Region: Peruvian