Essential 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 the year.
This delicacy, deeply rooted in the country's culinary culture, has become an exquisite dish 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 Achiote
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 soaked overnight 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 drained.
Step 3 : Once drained, the fish is shredded, separating the meat from the backbone and head.
Step 4 : In a blender, place ½ cup of water and add the green chili, onion, cilantro, achiote, garlic, celery, and egg.
Step 5 : Blend this mixture and add it to the flour to form a dough that is not too thick or too runny.
Step 6 : After the dough is ready, heat oil in a skillet.
Step 7 : With a spoon, take a portion of dough and add it to the hot oil until golden, forming fried tortillas.
Step 8 : Then, add a portion of the shredded fish on top of a fried tortilla, and place another fried tortilla on top to make a stuffed tortilla.
Step 9 : Repeat this step to make several stuffed tortillas and serve.
