Lentil and smoked fish soup

Name: Lentil and smoked fish soup (Sopa de pescado seco y lentajas al coco)
Cuisine: Venezuelan
Ingredients: 450 g/1 lb/2 cups brown lentils; 225 g/8 oz smoked catfish, snook, mullet or other ocean fish, skin removed; 225 g/8 oz smoked catfish, snook, mullet or other ocean fish, skin removed; 225 g/8 oz smoked catfish, snook, mullet or other ocean fish, skin removed; 225 g/8 oz smoked catfish, snook, mullet or other ocean fish, skin removed; 400 ml/14 fl oz/1⅔ cups coconut milk; ¼ green (bell) pepper; 2.5 ml/½ tsp achiote or turmeric; 2.5 ml/½ tsp achiote or turmeric; 2 culantro leaves or a handful of coriander (cilantro), plus extra for garnishing; 2 culantro leaves or a handful of coriander (cilantro), plus extra for garnishing; 2 culantro leaves or a handful of coriander (cilantro), plus extra for garnishing; 1 green plantain, cut into 1cm/½in pieces; 450 g/1 lb potatoes, peeled and cut into 1cm/½in dice; 300-450 g/11 oz-1 lb/2¾-4 cups cooked white rice, to serve

Sopa de pescado seco y lentajas al coco

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This soup is typical of the Pacific coast, where hundreds of varieties of fish are caught, and many are smoked or salted to make transporting them to the open-air markets easier. Among the most popular species are a type of catfish called barbinche - or drumfish. You need to soak the lentils overnight.

Ingredients

450 g/1 lb/2 cups brown lentils
225

Americas
Venezuela
Colombia
Soup
Fish course
Pescatarian
Gluten-free
South America

Method

Place the lentils in 1.2 litres/2 pints/5 cups water and leave to soak overnight. The next day, cover the fish in water and soak for 20 minutes. Drain it, remove any bones and shred the flesh. Set aside.
Drain the lentils and put half the soaking