SOPA DE ALMEJAS (CLAM SOUP)

Table of Contents

SOPA DE ALMEJAS (CLAM SOUP)

SOPA DE ALMEJAS (CLAM SOUP). Alimento Base: Clams, Heat the oil in a fireproof casserole and saute the onion, garlic, and peppers until the onion is soft. Add the tomatoes and saute for a minute or two longer. Add the potatoes. Season to taste with...
Tiempo de preparación 35 minutos
Tiempo total 35 minutos
Plato Clams
Cocina Colombia
Raciones 6 comensales

Ingredientes
  

  • 1/4 cup olive oil
  • 1 red and 1 green bell pepper or use 2 red or 2 green peppers, seeded and chopped
  • Salt
  • Freshly ground pepper
  • 1/8 teaspoon cumin
  • 2 pounds fillets of Spanish mackerel red snapper, or similar fish, cut into 12 pieces
  • 2 tablespoons finely chopped parsley
  • 1 medium onion finely chopped
  • 3 medium tomatoes peeled, seeded, and chopped
  • 1 bay leaf
  • 1/2 teaspoon sugar optional
  • 2 cups clam juice
  • 1 clove garlic chopped
  • 1 pound about 3 medium potatoes, peeled and sliced
  • Pinch ground cloves
  • 3 dozen clams well washed
  • 2 cups water

Elaboración paso a paso
 

  • Preparation
  • Heat the oil in a fireproof casserole and saute the onion, garlic, and peppers until the onion is soft.
  • Add the tomatoes and saute for a minute or two longer. Add the potatoes.
  • Season to taste with salt and pepper.
  • Add the bay leaf, cloves, cumin, and sugar (if desired).
  • Cover and simmer until the potatoes are almost tender, about 15 minutes.
  • Add the clams, pieces of fish, clam juice, and water.
  • Cover and simmer for 5 minutes longer, or until the clams have opened and the fish has lost its translucent look.
  • Sprinkle with parsley and serve in soup bowls.