The best thing I ate this year certainly was not prepared by me. And while I had a most memorable lunch The Modern, the stand out dish was a fish soup in Nicaragua. That's all it was called - Sopa de Pescado, no other clues. I cannot speak to the authenticity. I ate it numerous times with the hope of recreating it back home. The original came with a lobster tail in it. That's a little pricey here and seems a touch over the top, so I have left it as optional. The whole fish I was served varied as to what was available. —Summer of Eggplant
Fish trimmings and/or heads (I used Grouper trimmings)
carrots, roughly chopped
celery stalks, roughly chopped
sea or kosher salt
3/4 lb. mild fish, cleaned with head and tail on, I used yellow tailed snapper, but a small grouper or mullet would also work fine
lobster tail - steamed (optional)
medium tomatoes, de-seeded and chopped
small Anaheim pepper, chopped
small onion, chopped
fish stock (above or store bought)
red pepper flakes
cilantro or parsley, chopped
salt, to taste
In This Recipe
Place all the items in a large pot, bring to a boil and simmer for 30-40 minutes. Use at once or cool down and store in refrigerator or freezer for another use.
Heat a large pot over medium heat and add the butter, when melted add in the onions and red pepper and saute for 4-5 minutes until they just start to become translucent. They do not want to take on color.
Add fish stock and bring to a simmer, adjust seasoning if needed. Steam the lobster tail separately, if using. Remove from shell and divide in to two.
Score the fish with a knife two times on each side. Add the fish to simmering stock. The fish takes roughly 5 minutes to cook in broth, add shrimp in 2 minutes later (3 minutes to cook +/-) and the peppers 1 minute after (2 minutes to soften). Just prior to serving add the tomatoes in to the broth.
In Nicaragua this dish was served with a side of plantains, but bread or rice would be good too.