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We can say that there are as many versions of a fish soup as there are families in all of Mexico, but this Campeche Style Fish Soup is from the book Senators that Cook, (“Las Senadoras suelen guisar”) published in 1964, and has passed the test of time. I assure you that like us at home, they will end up sucking the fingers.
INGREDIENTS for Campeche Style Fish Soup
- 1 head of jack fish or any other large fish
- 1/2 kilo of rice
- 2 tomatoes
- 2 potatoes
- 1 onion
- 3 garlic cloves well roasted
- 1/2 green chile
- 1 white bread (bolillo or telera)
- 2 tablespoons butter or oil
- 1 tablespoon of vinegar
- 1 green lemon
Wash, crush, and soak fish head in salt water and lemon juice. Roast, peel, and remove seeds from tomatoes. Grind remaining flesh; Roast the sweet pepper, onion and garlic and grind. Dice, roast, and fry bread. Soak rice for 15 minutes. Peel and cut potatoes into small cubes. Heat lard or oil; fry the rice until it is very golden, and rotate with slotted spoon; then, add diced potato, stirring frequently; add fish head parsley leaves. Mix everything together, add two cups of water and let it boil until the rice is cooked; if it is very dry, more water is added. Serve very hot, with the fried bread on top.