Local Fish Soup with Aji de Leche
Odds And EndsWhen cooking with milk, serve up this Spanish fish soup for your family. This fish soup recipe adds milk for flavor and texture.
Ingredients
- Aji de Leche:
- 24 ounces – whole milk
- 4 – jalapeño peppers, chopped and seeded
- 6 – scallions, chopped
- 2 cloves – garlic, chopped
- 2 ounces – cilantro, chopped
- 2 teaspoons – salt
- 1 teaspoon – sugar
- Fish Soup:
- 2 tablespoons – olive oil
- 6 – scallions, chopped
- 1 – onion chopped
- 4 ounces – celery, chopped
- 2 cloves – garlic, minced
- 2 tablespoons – all-purpose flour
- 16 ounces – clam juice
- 2 cups – water
- 1 1/2 pounds – potato, cubed
- 2 ears – corn, quartered
- 1 – bay leaf
- 2 pounds – local seafood
- 1-1 1/2 cups – aji de leche
- salt and lime juice to taste
DIRECTIONS
For the Aji de Leche
Combine all of the ingredients in a blender or food processor until they have turned into a puree. With a wooden spoon, force the sauce through a sieve into a bowl, pressing against the solids to extract as much of the liquid as possible. Store in an airtight jar in the refrigerator.
For the Fish Soup
In a large saucepan, heat olive oil over medium-high heat. Add scallions, onions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth. Add potatoes, corn and bay leaf.
Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes. Add fish and seafood; cover, and cook until fish easily flakes, about 8 minutes.
Pour in aji de leche; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and lime juice.
Embrace the richness of cooking with milk with more recipes from Chef Giorgio Rapicavoli at http://milklife.com/tradition.
NUTRITION
330 calories; 8 g fat; 2 g saturated fat; 90 mg cholesterol; 27 g protein; 38 g carbohydrates; 5 g fiber; 1000 mg sodium; 140 mg calcium. Nutrition figures based on using whole milk.
