Crema de Huevos de Pescado (Fish Roe Cream Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1
kg fish roe, cleaned
8
cup(s) cow's milk
5
tbsp butter
1
piece(s) green plantain, peeled and scraped with a piangua shell
1/2
cup(s) refrito (sofrito) [see p. 50]
1
cup(s) coconut milk, thick
pinch salt and pepper to taste
2
piece(s) tablespoons scallion, finely chopped
1/2
tsp grated bull or male turtle penis
Directions
- Wash and dry the roe, chop and put with the sofrito, salt and pepper in butter on moderate heat for 10 minutes.
- Separately, boil the milk on medium heat, add the scraped plantain and let cook for 15 minutes, lower to very low heat and incorporate the roe and coconut milk; stir, cover and let simmer for 10 minutes.
- Sprinkle with scallion and the grated penis and serve.