Colombia Okra and Pompano Soup - Sopa de Candia con Mojarras

Servings: 6

Ingredients:

2 quarts fish stock

1 large tomato, peeled, seeded and chopped

Salt

1 pound small yams, peeled and cut into 1-inch pieces

6 fillets pompano

Salt

Freshly ground pepper

2 medium onions, finely chopped

2 fresh hot peppers, seeded and chopped

4 tablespoons lemon juice

2 ripe plantains, peeled and sliced

2 tablespoons tomato paste

2 cloves garlic, chopped

1/4 teaspoon each ground cumin and allspice

1/2 pound small, fresh okra, quartered

2 tablespoons butter

1 tablespoon Worcestershire sauce

Cooking Instructions:

In a kettle combine the fish stock, onions, garlic, tomato, hot peppers, and cumin and allspice. Bring the mixture to a boil and simmer it, covered, for 15 minutes over low heat. To a saucepan of boiling salted water add the lemon juice and okra. Bring back to a boil, remove from the heat, drain the okra, and rinse it in cold water. Add the okra to the kettle with the yams and plantains and cook, covered, over very low heat for 1 hour. In a skillet heat the butter and saute the fish until the fillets are golden. Cut the fish into 1-inch pieces and add to the soup with the tomato paste, Worcestershire sauce, and salt and pepper to taste. Simmer for 30 minutes longer.

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