Fosforera (Sopa fosforera)
Overview
Fosforera is a rich seafood soup from Margarita Island and the eastern coast of Venezuela. A broth is made by simmering fish heads and bones with onion, garlic, sweet peppers, ají dulce, the small sweet chilli of Venezuela, and fresh coriander. Clams, mussels, crab, shrimp, squid or octopus and chunks of firm fish such as grouper or snapper are then cooked in it briefly, sometimes with a little tomato or a splash of white wine. The soup is finished with lime juice and more coriander and served very hot with arepas. It is fragrant, briny and full of shellfish.
History
Fosforera is one of the great dishes of Nueva Esparta state, where fishing villages such as Juan Griego and Porlamar are known for it. Its name comes from fósforo, phosphorus, because the seafood was believed to give energy and strength, and it is popular as a restoring soup after a long night out. Many beach restaurants on Margarita serve it, and every cook has a favourite mix of shellfish.
Main ingredients
Fish, clams, shrimp, crab, octopus, ají dulce. The soup is built on seafood broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Venezuela
Recipe
Method
- 130 min
Simmer the fish heads and bones in 2.5 l water with half the onion and coriander stems for 30 minutes, then strain.
- 2
Fry the rest of the onion, pepper, ají dulce and garlic in a little oil and add to the broth.
- 35 min
Add the crab and fish and simmer for 5 minutes.
- 4
Add the clams, mussels, shrimp and squid and cook until the shells open.
- 5
Season, add lime juice and coriander and serve.
- ✓
Serve. About 1h 5m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
