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Sopa de Pescado Ecuatoriana

Ingredientes

  • 1½ lb. de abadejo o de cualquier otro pescado de carne blanca y firme, cortado en trozos de 1 pulgada
  • Adobo con Pimienta Goya, al gusto
  • 1 taza de cebolla morada, picada en trozos grandes
  • 1 taza de puerro picado en trozos grandes, la parte blanca y algo de la verde
  • ¾ de taza de pimiento verde picado en trozos grandes
  • 1 cda. de Ajo Picado Goya o 6 dientes de ajo fresco, picado
  • 1 cda. de jengibre fresco, picado
  • 2 cdas. de perejil fresco, picado
  • 2 cdas. de cilantro fresco, picado
  • 2 cdas. de Achiotina GOYA®
  • 1 cdita. de Hojas de Orégano Goy
  • 1 cdita de Adobo con Pimienta Goya
  • 1 taza de cacahuates tostados sin sal, hechos puré con ½ taza de leche
  • 3 ctos. de agua
  • 1 paquete de Sazón sin Achiote Goya
  • 1 paquete (32 oz.) de Mezcla Tropical de Verduras Congeladas Goya
  • 1 taza de Maíz Desgranado Congelado Goya
  • 1 paquete (16 oz) de Habas Pequeñas Congeladas Goya
  • Cilantro fresco picado como guarnición

Instrucciones

1. Sazonar el pescado con el Adobo. Apartar.
2. En una licuadora o procesadora de alimentos, licuar la cebolla, el puerro, el pimiento, el ajo, el jengibre, el perejil y el cilantro hasta que la mezcla esté homogénea.
3. En una olla, calentar la Achiotina a fuego medio. Incorporar las verduras licuadas, el comino, el orégano y el Adobo. Cocinar removiendo con frecuencia por 10 minutos.
4. Incorporar el puré de cacahuate, el agua, la Sazón y la mezcla de verduras tropicales. Calentar hasta que hierva, bajar la flama y cocinar a fuego lento hasta que las verduras estén blandas (aproximadamente de 1½ horas a 2 horas). Retirar la espuma que pudiera formarse en la sopa. Agregar agua si la sopa espesa demasiado. Remover ocasionalmente.
5. Incorporar el maíz, las habas pequeñas y el pescado; volver a calentar hasta que hierva y cocinar a fuego lento por 10 minutos.
6. Servir con guarnición de cilantro picado.

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