El excavators is a edible fish, used in Ecuadorian cuisine.
The species of fish called catfish, is known in Ecuadorian lands with the name of camchimala.
The catfish is called in Ecuador camchimala. This fish has also been popularized under the name catfish; this name is due to the mustaches it possesses.
Ecuador It is a country that is characterized by having in its gastronomy a wide variety of soups and broths. These dishes are part of the typical food of the country, and there is such a variety of soup recipes that it has, that it is considered the second country in the world with the largest amount of broths and soups.
Ecuadorian cuisine includes, among its recipes for soups and broths, the «Caldo de Bagre», typical dish of the coastal region.
The catfish broth, as its name indicates, the basic ingredient is catfish.
catfish broth, In addition to the catfish, as the main ingredient, it includes in its preparation ingredients such as coriander, cassava, cumin, chili pepper, tomato, oil and salt.
Today we are dealing with a recipe made with fish, a broth rich in protein, with a great advantage: it is digested very easily.
Below is the catfish broth recipe
Catfish Broth Recipe
Plateau: Soup
Cooking: Ecuadorian
Preparation time: 40 minutes
Cooking time: 1 hour
Total time: 1 hour 40 minutes
Difficulty de preparation: Easy
Servings: 4
Author: Ecuadorian Soups
Ingredients:
1 head of excavators
4 slices of catfish
2 tablespoons of oil
5 cups of water
2 teeth of Garlic it
1/2 red onion diced
2 tomatoes chopped
1 yucca large cut into pieces
1 teaspoon of Comino ground
1 tablespoon cilantro chopped
Salt and pepper to taste.
Preparation of the catfish soup
- To warm in a pot the oil and add garlic, onion, tomatoes, cilantro, cumin, salt and pepper.
- put on fire for 5 minutes.
- Add catfish head and put on fire for an additional 5 minutes.
- Add the water and cook over low heat for 40 minutes.
- Strain the broth and put it back on the fire.
- Add cassava and cook for about 30 minutes or until smooth.
- Add the catfish slices and cook over low heat for about 15 minutes.
- Serve the very hot catfish broth with finely chopped onion and lemon
Catfish Nutrition Facts
In a 100 gram serving of Catfish there are 105 calories.
Calories: 105 kcal
Fats: 2,9 grams
Carbohydrates: 8,54 grams
Protein: 17,57 grams
Cholesterol: 69 milligrams
Sodium: 50 milligrams
Potassium: 326 milligrams
B12 vitamin: 121% Daily Value (DV)
Selenium: 26% of DV
Match: 24% of DV
Thiamine: 15% of DV
Omega-3 fatty acids: 237 milligrams
Omega-6 fatty acids: 337 milligrams
Catfish Benefits:
- Source of protein, iron and zinc.
- Protect the heart, for its Omega 3 content.
- Keeps the brain healthy
- Helps maintain weight, this food increases satiety
- Strengthens the nervous system
- Protect the lungs
- Prevent depression
- It contains vitamins and minerals to support bone health
- Protects against heart disease, prevention and treatment of anemia.
- The Vitamin B12 it contains strengthens mental health.
- Prevents dementia.
- It is a fish rich in vitamins, this fish gives us: retinol equivalent to vitamin A, thiamin, riboflavin, pyridoxine, ascorbic acid, niacin.
Catfish: alone, in soups, or in stews.
El excavators, a fish found in waters of the American continent, In its more than a thousand species, it is present in gastronomy, not only in Ecuador, but also in other countries in America, such as Colombia, Venezuela and Mexico.
The catfish usually cook in different ways boiled, roasted, fried to be served as a main dish accompanied with different garnishes.
The combination of this fish with some vegetables and spices allows the preparation soups and broths with pleasant and diverse flavors, colors, textures.
The catfish is also prepared as stew, in cake.
Some I know the dishes prepared with catfish in Ecuador and other South American countries are the following: Fried catfish, Roasted catfish, Catfish in sauce, Grilled catfish, Catfish in milk, Sweaty catfish, Stewed catfish, Catfish cake, Catfish and potato cake, Catfish in cake.
Ecuador country of soups
Is Ecuador the country of soups?
The answer is yes. In America the country number one in variety of soups es Ecuador.
When it comes to identifying the country in America that has the largest number of soups and broths; That country is Ecuador.
Ecuador occupies the number one place in America and the number two in the world; As a country that has in its gastronomy the largest number of types of soups, which have generated a number of versions, recipes, soups and broths; Ecuador is only surpassed by China, a country on the Asian continent.
The climate, the diversity of products that allows obtaining the climatic diversity of this country, added to this the miscegenation present in the Ecuadorian culture in general and in a particular way in its gastronomy, have allowed the richness of its cuisine.
This diversity and variety in Ecuadorian cuisine can be seen in the varied list of soups that can be found among its typical dishes.
In these preparations, autochthonous products typical of the original culture are mixed.
Other preparations are obtained by combining ingredients inherited from the old European continent, after the arrival of the colonizers on the land of this continent.
The diversity, the miscegenation in Ecuadorian gastronomy allows counting more than 500 varieties of soups.
According to some researchers, and considering the popularity that he has among Ecuadorians, the most emblematic all soups Ecuadorian is the locro, this in turn, has more than 40 versions in Ecuador.
Some typical Ecuadorian soups:
- Locro potato
- Onions
- repeat lojano
- green ball soup
- morocho soup
- corn ball soup
- uchumanga
- Shrimp soup
- Fanesca
- Quinoa soup
- hen water
- leg broth
- fish bug
- Caldo De Bagre
What is the locro?
El locro It is a creamy soup, the basic ingredients are the potato and cheese. This Ecuadorian soup is typical of the mountains. When served, slices of avocado and chili are added.
