potato soup with fish and cheese (locro)
This locro, with its potato base, is popular in the highlands, not only in Ecuador, but in the other Andean countries as well. Shellfish or meat can be substituted for the fish or they may be left out. A generous plate of sliced avocados is a typical accompaniment.
No Image
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 tablespoons butter
- 1 teaspoon paprika
- 2 onions, finely chopped
- 4 cups water (or chicken broth)
- 10 small baking potatoes, peeled, diced
- 2 cups half and half
- 1/2 pound firm white fish, cut into bite-sized pieces (haddock, bass, or cod)
- 2 eggs, lightly beaten
- 1 1/2 cups muenster cheese
- salt and pepper, to taste
- 1 avocado, cubed (for topping)
How To Make potato soup with fish and cheese (locro)
-
Step 1Melt the butter in a large saucepan and add the paprika.
-
Step 2Saute the onions in this mixture until they are soft:
-
Step 3Add the water (or chicken broth), bring it to a boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
-
Step 4Add the half-and-half and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or a wooden spoon.
-
Step 5Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup.
-
Step 6Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes