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Caldo de Bagre (Catfish Soup)
Caldo de Bagre (Catfish Soup) is a traditional Ecuadorian recipe for a classic soup of catfish with onions and chillies in a tomato base flavoured with yerba buena, cassava leaves and achiote paste. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Catfish Soup (Caldo de Bagre).
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
8
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesVegetable RecipesEcuador Recipes
Caldo de Bagre (Catfish Soup) a Classic Ecuadorian recipe for a soup of catfish with onions and chillies in a tomato base flavoured with yerba buena, cassava leaves and achiote paste.
Ingredients:
1.8kg
catfish
2 white onions, chopped
2 hot chillies, finely chopped
2 tsp garlic, minced
2 tomatoes, blanched, peeled, de-seeded and chopped
2 sprigs of
yerba buena
2 cassava leaves, slightly wilted and finely minced
2l water
1 tbsp
achiote paste
salt, freshly-ground black pepper and ground cumin, to taste
Method:
Fillet the fish, reserving the bones, head and trimmings. Place the 2l water along with the fish bones, heads and trimmings in a large pan. Add 1 onion half the garlic and 1 chilli. Bring to a boil, reduce to a simmer, cover and cook gently for 45 minutes. After this time, strain the liquid through a fine-meshed sieve.
Return the stock to a clean pan and add the remaining onion, chilli, garlic and the tomato. Stir in the achiote paste and the cassava greens then bring to a simmer and cook for 20 minutes. Cut the catfish flesh into pieces, add to the soup and cook for 20 minutes.
Stir in the shredded yerba buena and serve.
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