The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1994

Okra and Pompano Soup (Sopa de Candia con Mojarras)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 quarts fish stock 2 medium onions, finely chopped 2 cloves garlic, chopped
1 large tomato, peeled, seeded, and chopped 2 fresh hot peppers, seeded and chopped 1/4 teaspoon each ground cumin and allspice
salt 4 tablespoons lemon juice 1/2 pound small, fresh okra, quartered
1 pound small yams, peeled and cut into 1-inch pieces 2 ripe plantains, peeled and sliced 2 tablespoons butter
6 fillets pompano 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce
salt, freshly ground pepper



1 In a kettle combine the fish stock, onions, garlic, tomato, hot peppers, and cumin and allspice. Bring the mixture to a boil and simmer it, covered, for 15 minutes over low heat. To a saucepan of boiling salted water add the lemon juice and okra. Bring back to a boil, remove from the heat, drain the okra, and rinse it in cold water. Add the okra to the kettle with the yams and plantains and cook, covered, over very low heat for 1 hour.
2 In a skillet heat the butter and saute the fish until the fillets are golden. Cut the fish into 1-inch pieces and add to the soup with the tomato paste, Worcestershire sauce, and salt and pepper to taste. Simmer for 30 minutes longer.

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