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Caldo costeño de pez león

Categoría
Sopas y cremas
Dificultad
Medio
Porciones
4

Ingredientes

  • 2 cucharadas de aceite de oliva
  • 1 cebolla grande roja en juliana
  • 3 dientes de ajo majados y picaditos
  • 1 cucharada de pimentón
  • 3 tomates grandes, maduros
  • 2 libras de pez león en cubos
  • 1 cucharadita de azafrán
  • ½ cucharadita de comino
  • ¼ taza de perejil
  • 1 mazo de cilantro
  • 1 libra de papas en cubos
  • 1 cucharadita de vinagre
  • Sal y pimienta al gusto
  • 1 litro de fumet (caldo) de pescado
  • Arroz blanco (para servir)

Preparación

  1. En una olla profunda, poner a calentar el aceite y sofreír la cebolla por un minuto; seguir con el ajo picadito y mover; agregar los pimientos en cubitos y los tomatitos triturados.
  2. Limpiar y cortar el pescado en cubos, adicionarlo al sofrito y mover.
  3. Agregar el azafrán y el comino, y mover.
  4. Adicionar un poco de perejil y cilantro, y mover.
  5. Agregar las papas en cubos y salpimentar.
  6. Luego, incorporar el caldo de pescado (previamente calentado) y el vinagre, y mover nuevamente.
  7. Rectificar sabores y dejar cocinar unos minutos hasta que el pescado y las papas estén en su punto.
  8. Acompañar con arroz blanco o pan tostado.