The Venezuelan phosphore soup is a typical dish of the coastal area of the East of Venezuela. This recipe attributes aphrodisiac qualities due to the wide variety of maritime ingredients that it possesses. Venezuelan seafood phosphore provides high nutritional content, which is why it is said in Venezuela that
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make Venezuelan phosphorera: |
| Base stew (soup) :: 1 fish head (optional) 3 liters of water ½ medium onion ½ garlic head ½ paprika 2 sweet chilt ½ branch of garlic 4 mature tomatoes 1 pinch of sliño (To taste) 1 pinch of salt and pepper (to taste) 1 branch of coriander | Seafood :: 1 kilogram of shrimp 1 kilogram of squid ½ kilogram of you |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled, |
Ingredients to make Venezuelan phosphorera:
1. Cut all vegetables (without much caring for their appearance) into thick pictures, except coriander and tomatoes. As for the coriander, cut a finely and another part (one part will be for the stew and the other for the end of the preparation). Booking.
Trick: Buy mature tomato for this preparation.
2. In the case of tomato, remove the seeds and skin, discard both. Pica or scratch the tomato and reserve.
3. Clean the seafood under the tap, without exceeding with the water. First eliminates the shells and heads of the shrimp but do not discard them, reserve both. Step followed, eliminates the shrimp intestine that is a black vein that runs through his body. Booking. It is important to wash seafood but excess fresh water is not highly recommended for these sea products, only what is necessary for them to be clean.
Trick: In many restaurants they leave the shrimp intestine, because it is not toxic.
4. Step followed, clean the squid. The squid body is divided into the head and body. The tentacles and peak are found in the head. While in the body, down and the fins are located on the outside, inside the viscera and the spine (cartilage). Hold the head with one hand and with the other the body. Hears the head, to extract the entire interior (vice and cartilage). Once the body from the head is separated, reserve the body and place the head in a table for chopping.
Trick: Within the viscera of the squid is the ink bag that following certain indications can be used for certain dishes. However, poorly manipulated is toxic.
5. There you make a cut above the eyes of the squid, on the side of the viscera and discards the latter. Continue with your head, separate the tentacles and you will find the mouth of the squid. Push from below, with the other hand, take out the beak (similar to a peak) and discard. Wash your head under the tap, take advantage to slide your fingers for each tentacle and eliminate something similar to cartilage rings. Continue, remove and discard your eyes, clean your head with water to remove any rest of ink. Reserve the head.
6. Now, hold the body and remove the fins. When the fins give off, a skin is coming, retir it too. Finish remove the skin from the body and if you can, the second skin, so you prevent you from feeling like a gum at the end of the preparation (the Japanese make it like this). Turn the squid, as if it were an average, and if you find remains of gallbladder or cartilage, retir them. Wash under the tap slightly, inside and out. Finally, itch the body in hoops, the head in 2 parts (including tentacles). Booking. As for the fins, remove the skin, wash, cut into 3 parts and reserve.
Trick: For very large squid, you must submerge them previously in water with 1/4 teaspoon of bicarbonate.
7. In the case of chipis chipis (also scoring, if you prefer), wash them twice until you remove most of the sand and reserve. The chipi chipi are more delicate and soft than you saw them, so you should avoid washing them excessively. On the contrary, the rabeters require more detailed cleaning.
8. Pour water into a large saucepan and wait until it boils. Then add the fish. The cazón immerses for a few seconds in the boiling water, takes out and reserves.
9. scrape the skin of the cazón with a knife, to eliminate it. Subsequently, rub a lemon on the cazón to eliminate the smell of ammonia. Rinse slightly, under the tap.
10. Use a large casserole, pour water and wait for it to boil. At that time add the fish head, the shells and heads of the shrimp, the onion, the garlic, the paprika, the sweet pepper, the garlic and the tomatoes. Cook the seafood broth for 40 minutes.
Trick: Add more water if the liquid is consumed a lot.
11. Strain the seafood broth that you prepared, reserve the liquid obtained and discard the solids.
12. In the same casserole, add all shellfish (shrimp, squid, crabs, chipi chipi, scallops and clams) season and add salt and pepper to taste. Kitchen for 10 minutes. Two minutes before finishing cooking, add the reserved coriander.
Trick: Remember that scallops and clams are optional.
13. Ready to serve! Place some lemons cut in half, so each diner will add to taste a citrus touch to its Venezuelan phosphore soup if you feel like it. This dish is ideal for a weekend, a special night or a family sharing. Do you feel like this exotic Caribbean delight? If the idea and concrete excite you, please share with us your gastronomic experience.
