SOPA DE BAGRE MAS RICA DEL MUNDO MUNDIAL - RECETA ARGENTINO MEXICANA

catfish

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is lower in calories and more readily available than catfish.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth offers better flavor and nutrition.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers provide sweetness without the heat.

avocado

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

Start by preparing the fish, which is bagre fillet, weighing about 1 kg.

Prepare a carrot puree by blending carrots in a blender.

Chop 1 large onion and set aside.

In a pot, melt some butter and add the chopped onion, allowing it to sauté until it becomes translucent.

Once the onion is translucent, add flour to thicken the soup, mixing well to avoid lumps.

Add minced garlic to the pot and continue to sauté until fragrant.

Gradually add the fish stock to the pot, ensuring it doesn't stick to the bottom.

Allow the stock to melt and incorporate into the mixture, stirring occasionally.

Add the carrot puree and a splash of vinegar to the pot for flavor and nutrients.

Pour in the remaining fish stock and let the mixture simmer for about 30 minutes.

After 30 minutes, taste the soup and adjust seasoning with salt and pepper as needed.

Add the bagre fillet to the pot in the last 15-20 minutes of cooking to maintain its shape.

Cooking Techniques

Equipment Needed

Spice Level: