Tag: soup
Tilapia Stew
Tilapia Stew
Cold outside? Stuffed up? This tilapia stew is exactly what you need. The soup is full of napa cabbage, tomatoes, onions, garlic, and ginger with a sour and spicy broth flavored with lime juice, bird’s eye chilies, cumin, and mustard seeds. The soup is rounded out with tilapia for aquatic protein. It all comes together in one pot; ready in 30 minutes. Garnish with chopped herbs and more bird’s eye chilies if you want more heat.
Ingredients
- vegetable oil
- 1 medium white onion chopped
- 4 garlic cloves minced
- 2 tbsp ginger grated
- 2 red bird’s eye chilies finely chopped
- 1 tsp ground cumin
- 1 tsp mustard seeds
- 1 tsp black pepper
- 2 lbs tilapia fillets
- 4 roma tomatoes diced
- 1 small napa cabbage chopped
- 2 limes juiced
- 8 cups water
- salt to taste
Garnish
- parsley chopped
- cilantro chopped
- red bird’s eye chilies finely chopped
Instructions
- Heat up the oil in a large pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic, ginger, cumin, mustard seeds, pepper, and chilies.
- Add in the tilapia, tomatoes, napa cabbage, lime juice, water, and salt.
- Simmer for 20 minutes until the tilapia fillets flake in the soup.
Fava Bean Soup (Locro de Habas)
Fava Bean Soup (Locro de Habas)
Locro de habas is a hearty soup of fava beans, potatoes, tomatoes, and queso fresco. There are 2 approaches you can take in processing this soup. If you want a chunky soup, use a potato masher to mash the potatoes and fava beans once cooked through. If you want more of a puréed soup, use an immersion blender and purée. After you process the soup to your desired consistency, add in the rest of the fava beans, queso fresco and whisk in the eggs. Garnish with chopped cilantro. You can also serve the soup with slices of avocado and aji hot sauce.
Equipment
- immersion blender or potato masher
Ingredients
- 4 cups canned fava beans 1/2 peeled
- 3 tbsp vegetable oil
- 3 garlic cloves minced
- 1 medium onion diced
- 2 roma tomatoes diced
- 1/2 tbsp ground cumin
- 1/2 tbsp achiote powder
- 1 tsp chili powder
- 3 cups potatoes peeled and cubed
- 6 cups chicken stock
- 3 large eggs beaten
- 1/2 cup milk
- 1 1/2 cups queso fresco crumbled
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large pot over medium high heat. Sauté the onions for 5 minutes.
- Add in the garlic cloves. Sauté for 2 minutes.
- Add in the tomatoes, salt, ground cumin, achiote powder, and chili powder. Cook for 3 minutes.
- Add in the potatoes and 1/2 of the fava beans. Pour in the stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Use a potato masher if you want your soup chunky. Use an immersion blender if you want your soup puréed. Process to your liking.
- Add in the other half of the fava beans. Cook for 5 minutes.
- Whisk the eggs and milk together. Whisk into the soup.
- Stir in the crumbled queso fresco.
Watercress and Pork Rib Soup
Watercress and Pork Rib Soup
Watercress and pork rib soup is a classic Cantonese soup, served as a 1st course and sometimes as a main. Watercress has a lot of health benefits such as lowering risks of cancer, supporting heart and bone health, regulating blood pressure, and is full of vitamin A, B, beta carotene, calcium, and potassium. It is also considered an invasive species in the U.S., so eating watercress is also helping the environment.Besides the health benefits, this soup has so much flavor to it you’d think there was a ton of ingredients to make it. It actually has just 7 ingredients. The total cost to make a large pot of this soup cost $7. I’d pay more than that for a single bowl.
Servings: 4
Ingredients
- 2 lbs pork riblets cut in between the bones
- 5 slices ginger
- 8 cups water
- 2 bunches watercress washed; big stems removed
- 2 tsp sea salt
- white pepper to taste
- soy sauce
Instructions
- Bring a pot of water to a boil. Add in the riblets. Once the water is back to a boil, simmer the ribs for 2 minutes. Drain the ribs and wash under cold water.
- Place the ribs in a clean pot with 8 cups of water and the slices of ginger. Bring to a boil. Cover. Reduce the heat to low and simmer for 90 minutes.
- Stir in the salt. Cover and continue to simmer for another 30 minutes.
- Stir in the watercress. Cover and simmer for 30 minutes.
