Prep 20 mins
Cook 45 mins
Posted in response to a request. Locro is a traditional recipe from Argentina which is a cross between a hearty stew and a cassoulet. This version combines firm white fish wih well cooked potatoes. (Cooking times are estimated.)
- 60 g butter
- 1 teaspoon paprika
- 2 onions, finely chopped
- 1 liter water
- 2 cups light cream
- 10 small baking potatoes, peeled and diced 500 ml (2 cups)
- 250 g firm white fish fillets, cut into bite-sized pieces (sea bass, cod or haddock)
- 2 eggs, lightly beaten
- 375 ml grated muenster cheese, salt and pepper to taste
- Melt the butter in a large saucepan and add the paprika, stirring to mix in the spice. Sauté the onions in this mixture until soft.
- Add the water and bring to a boil; add the potatoes. Simmer gently until the potatoes are almost cooked. Depending on the size of the potatoes, it may be necessary to add more water during cooking.
- Add the light cream and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If necessary, take the back of a large fork or wooden spoon and gently mash the potatoes.
- Add a little of the potato mixture to the beaten eggs and then add the eggs to the soup. Remove from the heat, stir in the cheese, correct the seasoning, and serve at once.
- If available, some roasted corn kernels can be sprinkled on top as a garnish.
This was great! I would have given it five stars, except that I changed the recipe a bit. I was looking for an Ecuadorian dish by the same name, but found this one instead. Here is what I changed: we're vegetarian so I omitted the fish and the eggs. I also substituted soycheese for the muenster. I used six large potatoes with enough water to cover them in the pot and only a splash of milk instead of the light cream. The result was wonderful! The potatoes thickened up very nicely and there was no need for us to use the cream. My friend from Ecuador was very impressed and everyone else loved it. Thank you!