Subject: Cuban Fish Soup (Sopa de Pescado)
From: Unicorn (unicorn@indenial.com)
Date: Tue May 27 2003 - 07:09:39 EDT
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FOOD FUNNY
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Many thanks to reader Karen Payne for this true food funny:
I work as a CNA in a local nursing home, and really enjoy caring for
the residents. One evening I asked one lady if she was ready for her
bedtime care. Before we began, she took a box of Girl Scout cookies
off her bedside table and offered me some. I accepted, so she opened
the box. Before either of us could catch them, a couple of them fell
on the floor. I said, "You're losing your cookies!" Since they fell
under the bed, I told her I'd pick them up once she was in bed and
covered up. I accepted a couple more, and closed the box for her.
Once she was tucked in, I retrieved the cookies from under her bed and
put them in the trash can. Then I told her, "Now I'm the one tossing
my cookies!" It was a good laugh for both of us.
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TODAY'S RECIPE
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It's hard to think of the foods of south Florida without thinking of
the foods of the native land of so many of its residents. Here is a
fish chowder that showcases Florida's rich multi-cultural heritage as
well as its abundance of fresh seafood.
Cuban Fish Soup (Sopa de Pescado)
8 cups (2 L) water
1 lb (450 g) fish heads and/or bones*
1/2 lb (225 g) skinless fish fillets (any fresh fish will do)
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
2-3 cloves garlic, finely chopped
Several sprigs of fresh parsley
1/4 cup (60 ml) tomato paste
1 Tbs (5 ml) lemon juice or dry white wine
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
2 large potatoes, peeled and cut into 1-inch (2 cm) cubes
1/4 cup (60 ml) extra-virgin olive oil
2 cups (500 ml) day-old bread cut into 1-inch (2 cm) cubes
* Available from most reputable fishmongers for free or next to
nothing
Combine all ingredients except the potatoes, olive oil, and bread
cubes in a large pot and bring to a boil over high heat. Reduce the
heat and simmer uncovered over low heat for about 1 1/2 hours, until
the liquid is reduced by about half. Strain the broth to remove the
fish heads and bones and return the fish meat to the broth. Add the
potatoes and cook until tender, about 15 minutes. Meanwhile, heat the
olive oil in a skillet over moderate heat and saute the bread cubes
until golden brown on all sides. Partially mash the potatoes with a
wooden spoon or potato masher and serve the soup garnished with the
croutons. Serves 4 to 6.
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