Fish Dumplings in Coconut Achiote Soup
Fish Dumplings in Coconut Achiote Soup Recipe - A Taste of Honduras
Introduction
Fish dumplings in coconut achiote soup is a delicious and flavorful dish that combines the delicate taste of white fish with the rich and creamy texture of coconut milk. The achiote paste adds a unique and slightly spicy flavor to the soup, making it a perfect dish for those who enjoy a bit of heat in their meals.
History
This recipe has its origins in traditional Mexican cuisine, where achiote paste is commonly used to add color and flavor to dishes. The combination of fish dumplings and coconut milk is a fusion of flavors from different culinary traditions, resulting in a dish that is both comforting and exotic.
Ingredients
Soup
- 4 cups chicken broth
- 1-2 cups coconut milk
- achiote paste (use to taste, start with 1 tbsp)
- 2 tbsp cooking oil
How to prepare
- Roughly chop the fillets and add them to a mixing bowl.
- Chop the stale bread and add it to the fish.
- Add the eggs and spices to the bowl and mix everything together using your hands until all the ingredients are well combined.
- Shape the mixture into large egg-sized balls and fry them in enough oil to cover the surface of the pan.
- For the soup, simply mix all the liquids together and heat them.
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Variations
- Substitute the white fish fillets with shrimp or crab meat for a different flavor.
- Add diced vegetables such as bell peppers, carrots, or zucchini to the soup for added texture and nutrition.
Cooking Tips & Tricks
Make sure to use dry bread for the dumplings, as it will help absorb the moisture from the fish and eggs, resulting in a firmer texture.
- Be careful not to overmix the fish mixture, as this can make the dumplings tough and rubbery.
- Adjust the amount of achiote paste to suit your taste preferences - start with a small amount and add more if desired.
Serving Suggestions
Serve the fish dumplings in coconut achiote soup with a side of steamed rice or crusty bread for a complete and satisfying meal.
Cooking Techniques
When shaping the fish mixture into dumplings, wet your hands with water to prevent sticking.
- To ensure even cooking, fry the dumplings in batches and avoid overcrowding the pan.
Ingredient Substitutions
If you can't find achiote paste, you can substitute it with paprika or turmeric for color and flavor.
- Use any type of white fish fillets such as cod, haddock, or tilapia for this recipe.
Make Ahead Tips
You can prepare the fish mixture for the dumplings ahead of time and refrigerate it until ready to fry.
- The soup can also be made in advance and reheated before serving.
Presentation Ideas
Garnish the fish dumplings in coconut achiote soup with fresh cilantro leaves, sliced red chilies, or a drizzle of coconut cream for a beautiful and appetizing presentation.
Pairing Recommendations
Pair this dish with a crisp and refreshing white wine such as Sauvignon Blanc or Pinot Grigio.
- A side salad of mixed greens with a citrus vinaigrette would complement the flavors of the soup nicely.
Storage and Reheating Instructions
Store any leftover fish dumplings in coconut achiote soup in an airtight container in the refrigerator for up to 2 days.
- Reheat the soup gently on the stovetop or in the microwave until heated through before serving.
Nutrition Information
Calories per serving
Each serving of fish dumplings in coconut achiote soup contains approximately 350 calories.
Carbohydrates
Each serving of fish dumplings in coconut achiote soup contains approximately 20 grams of carbohydrates.
Fats
Each serving of fish dumplings in coconut achiote soup contains approximately 15 grams of fats.
Proteins
Each serving of fish dumplings in coconut achiote soup contains approximately 25 grams of proteins.
Vitamins and minerals
This dish is a good source of vitamin B12, selenium, and phosphorus.
Alergens
This recipe contains fish, eggs, and gluten from the bread, so it may not be suitable for those with allergies to these ingredients.
Summary
Fish dumplings in coconut achiote soup is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, and fats, as well as essential vitamins and minerals.
Summary
Fish dumplings in coconut achiote soup is a flavorful and satisfying dish that combines the delicate taste of white fish with the rich and creamy texture of coconut milk. With a hint of spice from the achiote paste, this dish is sure to impress your family and friends at your next dinner party.
How did I get this recipe?
The memory of discovering this recipe for the first time is a happy memory that I hold dear to my heart. It was during one of my trips to the bustling markets of Mexico City, where the aroma of spices and fresh produce filled the air. As I meandered through the maze of colorful stalls, I stumbled upon a small, unassuming vendor who was selling a variety of homemade sauces and seasonings.
Intrigued by the array of vibrant colors and tantalizing scents, I struck up a conversation with the vendor, who introduced himself as Dona Maria. She was a warm and friendly woman, with a twinkle in her eye that hinted at a lifetime of culinary expertise. As we chatted, she shared stories of her family's traditional recipes, passed down through generations.
One particular recipe caught my attention – Fish Dumplings in Coconut Achiote Soup. Dona Maria explained that this dish was a favorite in her family, enjoyed during special occasions and celebrations. The combination of delicate fish dumplings, rich coconut milk, and earthy achiote paste created a harmonious blend of flavors that danced on the palate.
Intrigued by the recipe, I asked Dona Maria if she would be willing to share the secret behind her delicious Fish Dumplings in Coconut Achiote Soup. With a smile, she agreed, and we spent the afternoon together in her humble kitchen, as she guided me through the intricate steps of preparing the dish.
The first step was to prepare the fish dumplings. Dona Maria explained that the key to achieving the perfect texture was to use a combination of fresh white fish, such as cod or halibut, and starchy potatoes. She showed me how to finely mince the fish and potatoes, then season them with a blend of garlic, cilantro, and achiote paste. The mixture was then shaped into small, round dumplings and set aside to chill.
Next, we moved on to the coconut achiote soup. Dona Maria showed me how to make a fragrant broth by simmering coconut milk with achiote paste, diced tomatoes, onions, and bell peppers. The vibrant red hue of the achiote paste infused the soup with a warm, earthy flavor that complemented the sweetness of the coconut milk perfectly.
Once the soup had simmered and the flavors had melded together, it was time to add the fish dumplings. Dona Maria carefully dropped the dumplings into the bubbling broth, where they floated and cooked until they were tender and flaky. The aroma that wafted from the pot was intoxicating, with hints of spice, sweetness, and freshness mingling in the air.
As we sat down to enjoy our creation, I took a spoonful of the soup and savored the complex flavors that burst on my tongue. The delicate fish dumplings melted in my mouth, while the creamy coconut broth enveloped me in a warm embrace. It was a symphony of tastes and textures, a culinary masterpiece that I knew I had to recreate for my own family and friends.
Since that fateful day in Mexico City, Fish Dumplings in Coconut Achiote Soup has become a beloved staple in my kitchen. I have shared the recipe with my loved ones, passing down the tradition of this exquisite dish from generation to generation. Each time I prepare it, I am transported back to that sunny afternoon in Dona Maria's kitchen, where a simple recipe became a cherished memory that I will forever hold dear.
Categories
| Chicken Recipes | Coconut Milk Recipes | Honduran Recipes | Honduran Soups | Oregano Recipes | Red Chile Powder Recipes |