🐟 Fish Soup with Crispy Mofongo / Caldo de Pescado con Mofongo de Yuca Crujiente
(Caldo de Pescado y Mofongo de Yuca)By Picante y Sabor Food
Ingredients
Method
- 1. Sauté the base:Heat olive oil in a medium pot. Add sofrito, garlic, onion, and bell pepper. Cook 3–5 minutes until fragrant.2. Add tomato sauce:Stir in the can of tomato sauce and simmer for 2 minutes.3. Add roots:Add potatoes and yautia lila. Season with adobo, salt, and pepper.4. Add broth:Pour in 6 cups of broth. Bring to a boil, then simmer for 15–20 minutes, or until yuca and potatoes are tender.5. Add fish:Add cubed fish and cook for 6–8 minutes, until tender and flaky. Avoid stirring too much.6. Finish:Add cilantro or culantro and a splash of lemon or vinegar. Taste and adjust seasoning.
Notes
Fish Soup with Crispy Mofongo / Caldo de Pescado con Mofongo de Yuca Crujiente
(Caldo de Pescado y Mofongo de Yuca)
By Picante y Sabor Food 
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Ingredients (4 servings)
• 2 lb white fish fillets (tilapia or similar), cut into cubes
• 6 cups chicken or fish broth (or water + bouillon)
• 1 can (8 oz) tomato sauce
• 2 tbsp olive oil or annatto oil
• 3 tbsp sofrito (or Dry Sofrito Picante y Sabor)
• ½ bell pepper, diced
• ½ onion, chopped
• 2 garlic cloves, minced
• 1 potato, cubed
• 1 cup purple yautia (yautia lila), cubed
• 1 sprig cilantro or culantro
• ½ tsp adobo or cumin
• Salt and black pepper, to taste
• (Optional) A splash of lemon juice or white vinegar before serving
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Directions
1. Sauté the base:
Heat olive oil in a medium pot. Add sofrito, garlic, onion, and bell pepper. Cook 3–5 minutes until fragrant.
2. Add tomato sauce:
Stir in the can of tomato sauce and simmer for 2 minutes.
3. Add roots:
Add potatoes and yautia lila. Season with adobo, salt, and pepper.
4. Add broth:
Pour in 6 cups of broth. Bring to a boil, then simmer for 15–20 minutes, or until yuca and potatoes are tender.
5. Add fish:
Add cubed fish and cook for 6–8 minutes, until tender and flaky. Avoid stirring too much.
6. Finish:
Add cilantro or culantro and a splash of lemon or vinegar. Taste and adjust seasoning.
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Yuca Mofongo (Easy Crispy Version)
Ingredients
• 1½ lb refrigerated or frozen yuca, thawed
• Oil for frying
• 3–4 garlic cloves
• 2–3 tbsp olive oil or pork lard
• Chicharrón or bacon, optional
• Salt, to taste
• A few tablespoons of hot broth from the soup
Directions
1. Fry the yuca:
Heat oil in a pan and fry the yuca pieces until golden and crispy on the outside.
(If using fresh yuca, boil first until tender, then fry.)
2. Mash:
In a mortar or bowl, mash garlic with salt. Add fried yuca and oil (or lard). Mix well until combined, but leave it slightly chunky.
3. Add flavor:
Mix in chicharrón or bacon if desired. Shape into balls and drizzle lightly with some hot broth to moisten.
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To Serve
Place one yuca mofongo ball in a deep bowl and ladle the fish soup around it.
Top with cilantro, a drizzle of oil, and a lemon wedge.