Ingredients with Measurements:
- 1 pound of pejelagarto fish fillet
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- 1 jalapeño pepper, chopped
- 1 tablespoon of olive oil
- 6 cups of fish or chicken broth
- 1 bay leaf
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped for garnish
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Ladle
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, tomatoes, bell pepper, and jalapeño pepper. Cook for 5-7 minutes or until the vegetables are soft.
2. Add the fish fillet to the pot and cook for 2-3 minutes on each side.
3. Pour the fish or chicken broth into the pot and add the bay leaf and dried oregano. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes.
4. Remove the fish fillet from the pot and shred it with a fork. Return the shredded fish to the pot and stir to combine.
5. Season with salt and pepper to taste.
6. Serve hot with a lime wedge and chopped cilantro for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing vegetables, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Pejelagarto fish fillet can be substituted with any firm white fish such as cod or tilapia.
- Jalapeño pepper can be substituted with any hot pepper of your choice.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes or corn for a heartier soup.
- Use coconut milk instead of broth for a creamier soup.
- Add shrimp or other seafood for a seafood medley soup.
Tips and Tricks:
- To make the soup spicier, leave the seeds in the jalapeño pepper.
- Use fresh herbs for a more flavorful soup.
- Make sure to remove any bones from the fish fillet before shredding.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until heated through.
Presentation Ideas:
Serve in individual bowls with a lime wedge and chopped cilantro for garnish.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve with crusty bread or tortilla chips.
Suggested Side Dishes:
- Mexican rice
- Grilled vegetables
- Salad
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce and thicken.
Food Safety Advice:
- Make sure to cook the fish fillet to an internal temperature of 145°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pejelagarto fish is a freshwater fish found in Mexico and Central America. It is a popular ingredient in Mexican cuisine, particularly in the southern region of the country.
Flavor Profiles:
This soup is savory and slightly spicy with a hint of citrus from the lime.
Serving Suggestions:
Serve as a main course for lunch or dinner.
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Region: Mexican