Easter Soup, a traditional dish during Holy Week in Costa Rica, combines unique flavors of cod with egg, chayote, and culantro coyote. A preparation that captivates with every spoonful. Perfect for celebrating with family during these special dates. Enjoy your meal.
Easter Soup turns out to be a unique blend of flavors, ideal for sharing with family.
Its preparation requires fresh ingredients and a bit of patience in the kitchen.
When served, you will delight in its comforting flavor and colorful appearance.
An excellent option to enjoy on any occasion.
Easter Soup
Ingredients
400 grams of Desalted cod
300 grams of Egg tortilla
1 Chopped onion
1 Chayote root
1 Chopped garlic clove
Culantro coyote
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare this exquisite dish, it is recommended to rinse the fish a day before cooking so it releases all its salt.
Step 2 : In a pre-cooked broth, add the fish and cook for an hour.
Step 3 : Then, strain and reserve the broth, and shred the fish.
Step 4 : In a pan with a little olive oil, sauté the onion and garlic.
Step 5 : Next, add the shredded cod and chayote root, season with salt and pepper, and cook for 20 minutes.
Step 6 : Meanwhile, prepare an egg tortilla separately to add later to the dish.
Step 7 : When serving, it is recommended to place the dish very hot with a little chayote root in the center, garnish with fresh culantro coyote, and add the sliced egg tortilla.
Step 8 : Enjoy this delicious recipe!
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