| Prep: 25 mins | Cook: 40 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 375 | 10g | 2g | 27g |
| sugars | fibre | protein | salt |
| 6g | 4g | 40g | 0.75g |
Why I Love Peruvian Fish Creole Soup
As a rancher’s son hailing from the rugged terrains of Montana, my culinary journey is deeply rooted in the simple, hearty meals that nourished the hardworking hands of my people. This affinity to comfort food doesn’t mean I don’t appreciate exploring diverse global cuisines. Fish Creole Soup, a tantalizing Peruvian recipe, is one such dish that struck a chord with me first time I tasted it. It marries the earthiness of native food with the vibrancy of Peruvian flavors. Let’s dive into the whys and hows of this flavorful concoction.
A Symphony of Flavors
The Fish Creole Soup recipe immediately piqued my curiosity with its blend of simple, earthy ingredients and the exquisite spices that make it tantalizingly flavorful. It’s akin to the bison stews from my early days – rustic and deeply comforting. Blossoming in every spoonful are the robust flavors of aji amarillo paste, onions, garlic, and the freshness of juicy tomatoes. United by the richness of white wine and fish stock, the flavor profile of this soup is nothing short of a symphony.
A Salute to Authenticity
While the dish inherently reflects Peruvian roots, credit also goes to renowned chef Gastón Acurio. His approach to preserving and uplifting the authentic flavors of Peruvian cuisine urged me to respect the soup’s original blend of savory, sweet, and spicy flavors. The final touch of fresh cilantro and corn kernels stay true to this origin, lending a textural contrast and a refreshing burst of flavor. Hats off to chef Acurio for his inspiring work that transcends borders.
Pair this sumptuous Fish Creole Soup with crisp white wine and a crusty baguette and you’ve got yourself a meal echoing not only the heartwarming Montana meals of my childhood, but offering a delightful footprint of Peruvian town squares. The interconnectedness of food and its ability to bridge cultural boundaries, to me, is a testament to the universality of our love for good food.
What You’ll Need
- 1.5 lbs of white fish fillets
- 1 tablespoon of vegetable oil
- 1 large onion, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, chopped
- 2 teaspoons of aji amarillo paste
- 2 medium tomatoes, chopped
- 1.5 cup of fish stock
- 1/2 cup of white wine
- 1 tablespoon of tomato paste
- 2 bay leaves
- 1 teaspoon of dried oregano
- Salt and black pepper to taste
- 1/4 cup of finely chopped fresh cilantro
- 1/2 cup of frozen peas
- 2 ears of corn, kernels cut off
- 2 medium potatoes, cut into small chunks
- 6 eggs
Method
Step One
Start by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion, minced garlic, and chopped red bell pepper. Cook these ingredients until they are soft, stirring occasionally to prevent them from burning.
Step Two
Add the aji amarillo paste to the pot, stirring it in well to combine it with the other ingredients. Once the paste is thoroughly mixed in, add the chopped tomatoes, fish stock, white wine, tomato paste, bay leaves, dried oregano, salt, and black pepper.
Step Three
Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium-low and let the soup simmer for about 20 minutes.
Step Four
While the soup is simmering, season the white fish fillets with some additional salt and black pepper. Add them to the soup, pushing them down until they are fully submerged in the liquid. Let them cook until they are flaky and cooked through, about 10-15 minutes.
Step Five
Next, add the finely chopped fresh cilantro, frozen peas, corn kernels, and potato chunks to the soup. Stir these in and let the soup continue to simmer until the potatoes are tender, another 10-15 minutes.
Step Six
The final step is to gently crack the eggs into the soup, being careful not to break the yolks. Cover the pot and let the eggs poach in the soup until they are cooked to your liking. Once the eggs are done, remove the soup from the heat and serve it hot.
