Español
From El Salvador
Ingredients:
- 1 1/2 lb of dried fish
- 5 ripe roma tomoatoes, diced
- 1 green pepper
- 6 eggs
- 4 cups water
- 4 cupse of Maseca flour
- 2 red onions
- 1 tbsp of coriander
- 1 ½ cup corn or vegetable bill
- 1/2 tsp. achiote
- 1/2 tsp black pepper
- 1 dried chilli pepper
- ½ tsp oregano powder
- ½ stick butter or margerine
- 2 whole garlic cloves
- ½ head of cabbage, shredded
- Fish or shrimp boullion powder
Preparing fish
Soak fish in bowl of cold water for at least 4 hours prior to cooking to desalinate. Fish can be soaked overnight. After soaking sufficiently cut fish into 3-4 inch sections being sure to debone the sections.
Precooking the fish
Place fish pieces in pot with 1 tomato, ½ green pepper, ½ dired chilli, 1 onion cut up, cover contents with water and bring to boil. Reduce heat to simmer for 20mins.
Preparing the Fish cakes
In blender, blend the other ½ of the green pepper, 4 tomatoes, and chilli pepper, cilantro and achiote until puree consistency, set aside.
Combine 4 cups of Maseca flour, ½ cup oil, 1 ½ cups of the tomato onion and and pepper puree, ½ stick butter or margarine, 1 tsp of bouilion. Mix well.
In separate bowl whip 6 eggs using electric mixer to whip eggs into foamy consistency. Add eggs to flour mixture and mix well.
Heat 1 cup of oil over med high heat in saute pan. Drop large spoonful of fish cake batter into oil and place a piece of fish in center of the batter. Place an additional spoonful of batter over the piece of fish. Repeat this for each piece of fish. Once browned on one side carefully flip to brown other side of fish cake. Once browned on both sides place on paper towel lined dish to remove excess oil.
For the Soup
In soup pot combine ½ cup of batter, 1 ½ cup of the tomato puree, 4 cups of water and stir consistently to prevent sticking as you heat to a boil. Once boiling lower to a simmer. Add ½ tsp oregano powder and salt as desired. Stir occasionally. Add cabbage and cook until slightly wilted. (Cabbage can be added at the table if a crunch consistency is preferred.)
Add the fish cakes to the soup and cook an additional 5 minutes. Remove soup from heat and serve. This soup can enjoyed with white rice and fresh lime.
Enjoy!
