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SOPA DE ALMEJAS (CLAM SOUP)

Escrito por Equipo EditorialRevisado por Walter C

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...
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Tiempo de preparación 35 minutos
Tiempo Total 35 minutos
Raciones: 6 comensales
Plato: Clams
Cocina: Colombia
Ingredients Method

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

Method
 

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