 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A classic Brazilian soup, this dish offers a harmonious balance of tangy, sweet, and spicy flavors. For an added traditional touch, try sprinkling the soup with chopped peanuts just before serving. If you can't find a Brazilian lager, Mexican beer such as Dos Equis works well in its place. Ingredients:
6 cups water |
1 cup chopped onion |
3/4 cup chopped carrot |
1 tablespoon grated peeled fresh ginger |
4 garlic cloves, minced |
1 pound fish bones |
cooking spray |
1 cup chopped onion |
1 tablespoon brown sugar |
1 teaspoon salt |
1 tablespoon grated peeled fresh ginger |
3 garlic cloves, minced |
1 serrano chile, seeded and finely chopped |
3 cups chopped seeded peeled tomato |
1 (12-ounce) bottle beer |
1 (13.5-ounce) can light coconut milk |
1 pound grouper or other firm white fish fillets, cut into 1-inch pieces |
1/3 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
3 cups hot cooked basmati rice |
6 lime wedges |
Directions:
1. To prepare the stock, combine the first 6 ingredients in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Drain stock through a fine sieve into a bowl; discard solids.
2. To prepare soup, wipe pan dry with a paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Add 1 cup onion, sugar, and salt; sauté 3 minutes. Add 1 tablespoon ginger, 3 garlic cloves, and chile; sauté 30 seconds. Stir in stock, tomato, and beer; bring to a boil. Cook until reduced to 6 cups (about 15 minutes). Stir in coconut milk; bring to a boil. Reduce heat, and simmer 20 minutes, stirring occasionally. Add fish; cook 5 minutes over medium-high heat or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in cilantro and juice. Serve with rice and lime wedges.
|
|