How to cook Pink Ling (Kingklip) Soup
- 1 pink ling (kingclip) body, without head and tail (about 1 1/3 pounds), cut into steaks about 1 inch thick
- 1 pound potatoes, peeled and cut into pieces
- 2 medium onions, chopped
- 1-2 green onions, chopped
- 1 carrot, grated on a coarse grater
- 1/2 red bell pepper, cut into stripes
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tablespoons olive oil for frying
- 3 ounces small peeled shrimps
- Salt and ground black pepper to taste
- Sour cream and finely chopped cilantro, to serve
- In a stockpot (appropriate size) pour water; put the sliced potatoes; bring to boil and cook on medium heat.
- Meanwhile, saute the onions and garlic in olive oil, until soft and light brown.
- When the onions are done add the carrots and bell pepper; fry for 5 minutes, stirring occasionally.
- 10 minutes before the end of cooking potatoes, put the fish steaks and bay leaves.
- Next add the fried vegetables and chopped green onion. Simmer until the potatoes and fish are done.
- For a couple of minutes before the end of cooking time add peeled shrimps. Season with salt and black pepper to taste.
- Serve the Pink Ling (Kingklip) Soup very hot in individual bowls, adding a spoon of sour cream and chopped cilantro.
The Pink Ling (Kingklip) Soup
recipe very easy to cook and so good!
If you have difficulties to bay congrio in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Pink Ling (Kingklip) Soup serves/makes: 6 servings
The Pink Ling (Kingklip) Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Soup/Stew