6 - 8
How to cook Colombian Clam Soup (Sopa de Almejas)
- 3 dozen clams, well washed
- 2 pounds Spanish mackerel (red snapper or similar fish) fillets, cut into 12 pieces
- 2 cups clam juice
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, chopped
- 1 red and 1 green bell pepper, or use 2 red or 2 green peppers, seeded and chopped
- 3 medium tomatoes, peeled, seeded, and chopped
- 1 pound (about 3 medium) potatoes, peeled and sliced
- Salt and freshly ground pepper
- 1 bay leaf
- Pnch ground cloves
- 1/8 teaspoon cumin
- 1/2 teaspoon sugar (optional)
- 2 cups water
- 2 tablespoons finely chopped parsley
- Heat the oil in a fireproof casserole and saute the onion, garlic, and peppers until the onion is soft.
- Add the tomatoes and saute for a minute or two longer.
- Add the potatoes. Season to taste with salt and pepper.
- Add the bay leaf, cloves, cumin, and sugar (if desired).
- Cover and simmer until the potatoes are almost tender, about 15 minutes.
- Add the clams, pieces of fish, clam juice, and water.
- Cover and simmer for 5 minutes longer, or until the clams have opened and the fish has lost its translucent look.
- Sprinkle with parsley and serve in soup bowls.
The Colombian Clam Soup recipe very easy to prepare and so good!
The Colombian name for this recipe is Sopa de Almejas
This recipe for Colombian Clam Soup (Sopa de Almejas) serves/makes: 6 - 8
The Colombian Clam Soup (Sopa de Almejas) recipe is adopted from The Book of Latin American Cooking 1994.
Main Ingredient: Clams
Preparation Method: Soup/Stew
Cuisine: South American
(more South American