I need to learn to cook Guatemalan food for my husband. Anybody with recipes? Fish soup?

FISH SOUP





1 lg. can plum tomatoes


2 - 2 1/2 lb. of any lg. flake fish


3-4 slices bacon


6 med. onions, chopped


1 sm. stalk celery, chopped


1/2 garlic section, chopped very fine


6 med. potatoes, cubed


1 c. milk (room temperature)


1 can tomato soup


1 can cream of potato soup (for thickening)


Salt to taste


Pepper to taste


Thyme to taste





Cut onions, celery as well as leaves and garlic and cook in 3 cups of water until done (soft). Cut bacon in 1'; pieces or smaller and fry until cream brown, add to onion and celery and garlic mixture. Add can of tomato soup and can of plum tomatoes. Boil fish in 3 cups of water until done. Take out fish, set aside. Strain fish stock, add to previous mixture. Cook all together about 30 minutes. Cut potatoes in cubes; add to everything else and cook until potatoes are almost done. Add milk, potato soup. Let cook 20 minutes. Add fish which has been picked over for bones. Break fish into pieces; do not shred. When soup is completely done, add 1 teaspoon sugar.I need to learn to cook Guatemalan food for my husband. Anybody with recipes? Fish soup?
http://www.recipezaar.com/recipes/guatem鈥?/a>I need to learn to cook Guatemalan food for my husband. Anybody with recipes? Fish soup?
Tapado (Seafood Soup)





Serving Size : 6 Preparation Time :1:30


Categories : Central American Guatemalan


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2 cups fresh coconut milk -- (see recipe)


1 small onion


1 medium red bell pepper


2 pounds red snapper fillets, sea bass, or tilefish


1 pound medium shrimp


1 tablespoon corn oil


1 teaspoon dried oregano


1/4 teaspoon achiote (annatto) (optional)


1/2 teaspoon salt


1/4 teaspoon fresh ground black pepper


1 medium banana


1 medium tomato


3 tablespoons minced cilantro leaves





PREPARATION:


Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice


the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch


strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein


the shrimp.





COOKING:


Heat the corn oil in a large skillet. Add the onion and red pepper and


saut茅 over medium heat until softened, about 1 minute. Add the Coconut


Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring


liquid to a boil and then simmer over low heat until slightly thickened,


about 5 minutes. Stir in the fish and the shrimp and simmer until seafood


is just cooked through, about 10 minutes.





Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice


(3/4 cup) and add it to the soup along with the banana. Simmer the soup


until the banana and tomato are just cooked, 5 minutes. (Can cover and


refrigerate up to 4 hours.)





SERVING:


Reheat the soup if made in advance. Stir in the cilantro.





Serves 4 to 6





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NOTES : Coconut milk gives a Southeast Asian accent to this Guatemalan


specialty.





The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts.


This dish, which frequently contains a wide variety of seafood, including


squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression


of this natural bounty. Achiote, also known as annatto, is a red-orange


vegetable dye used to color dishes throughout Latin America