Recipe By
Chef Antonio Park
Puchero Stock:
1kg beef bones
1kg pork bones
1 celery stalk
2 medium carrots
2 medium onions
1 green pepper
3 cloves garlic
4 tbsp tomato paste
1 guajillo pepper, dried
1 ancho pepper, dried
1 chipotle pepper
1 bay leaf
1/3 bunch fresh thyme
2 tbsp black pepper corns
1 tbsp sweet paprika
Puchero Soup:
1 celery stalk, small diced
1 medium carrot, small diced
1 yukon gold potato, small diced
175g good quality smoked chorizo, small diced
1 unit corn (remove the kernels from the cob)
1 zucchini, small diced
olive oil
Atlantic Cod:
750g MSC certified Atlantic cod
7 tbsp unsalted butter
2 tbps light soy sauce
salt and pepper
canola oil
Garnish:
2 radishes, thinly sliced
Plantain chips
Micro coriander sprouts (or substitute for fresh coriander/cilantro)
For the stock: Preheat the oven to 350F. Roast the beef and pork bones until brown (approx. 1 hour). Put all the ingredients in a pot and fill with water to cover. Let it simmer for 6 to 8 hours and strain. Season with salt.
For the soup: Heat a large saute pan to medium heat and saute all the ingredients in a bit of olive oil until the vegetables are softened (5 mins). Add the Puchero stock (approx. 4 cups) and let simmer for 5 minutes until all the vegetables are cooked.
For the fish: Preheat the oven to 400F. Cut the fish in to 6 pieces about 120g each. Season both sides with salt and pepper.
Heat an oven-safe saute pan to medium-high heat. Add a bit of canola oil and place the fish in the pan and cook on one side until golden brown (2-3 minutes). Turn the fish and place it immediately in the oven to finish cooking (4 minutes).
Meanwhile, melt the butter in a small pot and add the soy sauce. Brush the fish with the soy butter before serving.
Assembly:
Spoon the soup in a serving bowls, place one piece of fish on top of each and garnish with sliced radish, plantain chips and micro coriander sprout.
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