Sopito

Name: Sopito (Fish and Coconut Soup)
Yield: Serves 6
Cuisine: Americas
Ingredients: ⅓ pint coconut cream; 2 stalks celery, chopped; 2 tablespoons chopped shallots; 1 green bell pepper, peeled, seeded and chopped; 2 bay leaves; 2 leaves fresh basil, or 1 teaspoon dried; 3 tablespoons yellow corn meal; ½ teaspoon ground cumin Salt; 3 cloves; 1½ lb. whole fish, such as bass or bream, cleaned and scaled; ½ lb. corned beef; 2 medium onions, finely chopped

Fish and Coconut Soup

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

½ lb. corned beef
1½ lb. whole fish, such as bass or bream, cleaned and scaled

Americas
Soup
Gluten-free
Caribbean

Method

Cover beef with boiling water and let it stand until cold. In a large saucepan bring 3 pints of water to the boil with 1 of the onions. 1 tablespoon of the shallots, 1 of the stalks of celery, the green pepper, bay leaves, basil, cloves, cumin and a little salt.

Simmer, covered, for 20 minut