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GIAMBO

GIAMBO. Alimento Base: Red snapper, Soak the salted beef overnight. Discard water. Place the beef in a heavy kettle with the ham hock, onions, parsley, carrots, bay leaf and celery. Bring to a brisk boil. Reduce heat and simmer for about one and...
Tiempo de preparaciĆ³n 2 h 30 min
Tiempo total 2 h 30 min
Plato Red snapper
Cocina Aruba
Raciones 6 comensales

Ingredientes
  

  • 1/2 lb. salted beef
  • 2 quarts fresh water
  • 1 ham hock
  • 1 or 2 onions
  • A few sprigs of parsley
  • 1 or 2 carrots
  • 1 bay leaf
  • 1 celery stalk
  • 1 lb. red snapper fillets
  • 2 lbs. okra washed and sliced
  • A few sprigs crushed yerba di hole or fresh basil
  • 1/2 tsp. black pepper
  • 1/4 lb. cooked shrimp

ElaboraciĆ³n paso a paso
 

  • Preparation
  • Soak the salted beef overnight. Discard water.
  • Place the beef in a heavy kettle with the ham hock, onions, parsley, carrots, bay leaf and celery.
  • Bring to a brisk boil. Reduce heat and simmer for about one and a half hours, or until meat is tender.
  • Place red snapper in the simmering kettle.
  • After a few minutes test the fish with the tines of a fork, and remove from the broth when it flakes easily. Make bite-size chunks of the fillets.
  • Remove the beef from the broth, cube and set aside with the fish.
  • Strain the broth and return it to the fire. Discard the ham hock and vegetables.
  • To the simmering broth add the okra, basil and pepper. Simmer until the okra is tender.
  • With a lele stick, or its equivalent, a wire whisk, reduce the okra to a puree.
  • Return the cubed beef and red snapper pieces to the kettle.
  • Heat thoroughly and adjust seasonings.
  • Garnish giambo with the cooked shrimp.