Starters & Salads

Ecuadorian Fish Soup

1½ lbs. haddock or other firm white fleshed fish, cut in 1 inch pieces

1 cup roughly chopped red onion

1 cup roughly chopped leeks, white part and some green

¾ cup roughly chopped green bell pepper

1 tbsp. GOYA® Minced Garlic or 6 cloves fresh garlic, minced

1 tbsp. fresh minced ginger

2 tbsp. fresh minced parsley

2 tbsp. fresh minced cilantro

2 tbsp. GOYA® Achiotina

1 cup unsalted dry-roasted peanuts pureed with ½ cup milk

3 qts. water

1 package (32 oz.) GOYA® Frozen Tropical Vegetable Mix

1 cup GOYA® Frozen Cut Corn

Fresh mixed cilantro for garnish

1.	Season fish with Adobo. Set aside.
2.	In blender or food processor, process onion, leek, pepper, garlic, ginger, parsley and cilantro until smooth.
3.	In pot, heat Achiotina on medium. Stir in the pureed vegetables, cumin, oregano, and Adobo. Cook stirring frequently, for 10 minutes.
4.	Stir in peanut puree, water, Sazón, and tropical vegetable mix. Bring to boil, reduce heat and simmer until vegetables are tender, about 1½ - 2 hours. Skin any foam that forms on soup. Add water if soup gets too thick. Stir occasionally.
5.	Stir in corn, lima beans and fish, return to boil, and simmer for 10 minutes.
6.	Garnish with minced cilantro and serve.