Muisca-style Fish Soup

Ingredients

In this adaptation of Tekwan from Indonesian cuisine to Muisca cuisine, we incorporate traditional Andean ingredients and flavors. The original fish soup is transformed by using indigenous vegetables like corn and quinoa, which are staples in the Muisca diet. Additionally, we infuse the soup with Andean herbs and spices to create a distinct flavor profile that reflects the culinary traditions of the Muisca people. We alse have the original recipe for Tekwan, so you can check it out.

• 4 cups (946ml) fish stock 4 cups (946ml) fish stock
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 500g white fish fillets, cut into bite-sized pieces 500g white fish fillets, cut into bite-sized pieces
• Juice of 2 limes Juice of 2 limes
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the diced potatoes to the pot and cook for a few minutes until they start to soften.
3. 3.
   Sprinkle cumin and paprika over the potatoes, stirring well to coat them evenly.
4. 4.
   Pour in the fish stock and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
5. 5.
   Add the quinoa and corn kernels to the pot and cook for an additional 10 minutes, or until the quinoa is cooked through.
6. 6.
   Gently place the fish pieces into the soup and let them cook for about 5 minutes, or until they are opaque and flaky.
7. 7.
   Stir in the lime juice and season with salt and pepper to taste.
8. 8.
   Serve the Muisca-style Fish Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Fish — Choose a firm white fish like cod or haddock for this soup to ensure it holds its shape during cooking.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder or a chopped chili pepper to the soup.
• Feel free to add other Andean vegetables like sweet potatoes or yuca for additional flavor and texture.
• If you prefer a thicker soup, mash some of the cooked potatoes before adding the fish.

Serving advice

Serve the Muisca-style Fish Soup in warm bowls, accompanied by crusty bread or traditional Andean flatbread. It pairs well with a side of avocado slices or a fresh green salad.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a squeeze of lime juice to enhance its visual appeal. Serve it in colorful ceramic bowls to showcase the vibrant colors of the ingredients.