A must-have on Honduran family tables, especially during Holy Week. It has gained a special place as part of the culinary tradition of this important time of year.
This delicacy, deeply rooted in the country's culinary culture, has become a delicacy enjoyed especially during Holy Week.
Dried Fish Soup
Ingredients
1 ½ pound of Dried and salted fish
½ cup of Chopped ripe tomato
1 Egg
¼ cup of Flour
4 cups of Water
⅓ cup of Chopped onion
1 tablespoon of Cilantro leaf
½ cup of Oil
½ teaspoon of Annatto
¼ cup of Chopped sweet chili
1 Celery stalk
2 Garlic cloves
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a container, the fish is left soaking from the night before to remove as much salt as possible.
Step 2 : The next day, the fish is boiled for a few minutes to remove more salt and then left to drain.
Step 3 : Once drained, the fish is shredded, separating the meat from the backbone and head.
Step 4 : In a blender, place 1/2 cup of water and add the green chili, onion, cilantro, annatto, garlic, celery, and egg.
Step 5 : Blend this mixture and add it to the flour to form a dough that is neither too thick nor too watery.
Step 6 : After the dough is ready, heat oil in a pan.
Step 7 : With a spoon, take a portion of the dough and add it to the hot oil until golden, forming fried tortillas.
Step 8 : Next, add a portion of the shredded fish on top of a fried tortilla, then place another fried tortilla on top to form a filled tortilla.
Step 9 : Repeat this step to make several filled tortillas and serve.
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