Sopa de Candia con Mojarra Ahumá (Pumpkin Soup with Smoked Tilapia)
Recipe category
Country
Region
Source
Fuente: Ministerio de Cultura (2012)
Cocineras: Mildred Méndez Caicedo y Yaneth Méndez Caicedo
Number of servings
8
Difficulty
Medium
Ingredients
1000
gr candia (pumpkin)
3-4 smoked mojarras (tilapia)
3
piece(s) red round onions, chopped
3
clove(s) garlic
1
piece(s) scallion stalk or chives
12
piece(s) sweet peppers
4
piece(s) tomatoes
500
gr ñame (yam)
2
piece(s) yellow half-ripe plantains
1
piece(s) large coconut to extract milk or 1 cup coconut milk
pinch cumin to taste
pinch hot pepper and allspice to taste
salt
oil
water as needed
Directions
- Wash pumpkins and dry well. Remove ends, cut in rounds and fry without browning. Then reserve.
- Cook mojarras in little water for a few minutes to soften. Then shred removing bones, heads and skin. Also reserve.
- Separately prepare a sofrito, for which chop onions, garlic, chives and peppers. Fry in oil and then add chopped tomato, which is cooked until it falls apart.
- Add to water the shredded mojarras, peeled and chopped yam, chopped plantain and coconut milk.
- Add salt, cumin and, if desired, peppercorns and hot pepper. Let cook until everything is soft and consistency is thick.
- Accompany with white rice.