Chilean uha
Description
The soup is simple and quick to prepare. This exotic fish soup is made with red mullet, whose meat is marinated in lemon juice with garlic beforehand. The vegetables (here including peppers, tomatoes, and of course onions, potatoes, and carrots) are sautéed. Additionally, white wine and shrimp are added to this soup. Overall, it's a very interesting and flavorful soup. Ladle into bowls and serve.
Instructions
- 1
Step 1
Clean the red mullet, remove the gills, and fillet (set aside separately). Keep the heads and bones.
- 2
Step 2
Pour 2 liters of water over the heads and skeleton, add onion, carrot, and a clove of garlic. Cook the broth.
- 3
Step 3
Marinate the pieces of red mullet fillet in lemon juice, add 2 garlic cloves, pressed, and season with salt.
- 4
Step 4
Dice the onion and tomatoes, slice the carrots into rounds, cut the pepper into strips, and slice the potatoes into thicker rounds.
- 5
Step 5
In a deep saucepan, sauté the onion until golden brown, then add the carrots and sauté for about 5 minutes.
- 6
Step 6
Add the tomatoes. Fry for another 5 minutes.
- 7
Step 7
Then add the potatoes and pepper.
- 8
Step 8
Add bay leaf and oregano.
- 9
Step 9
Pour the fish broth through a sieve.
- 10
Step 10
Bring to a boil and pour in the wine. Simmer over low heat for 10 minutes. Add the pieces of red mullet together with the marinade and cook for another 10 minutes.
- 11
Step 11
Thaw the shrimp, then peel and devein them.
- 12
Step 12
Add the shrimp to the soup a few minutes before the end of cooking.
- 13
Step 13
Serve with herbs, sour cream, or cream.
- 14
Step 14
Ready. Serve with herbs.