Lenten Menu: Cream of Zucchini Soup with Crispy Fried Fish

Steps

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1. 1
   Prepare the zucchini by removing the ends and cutting into cubes; mince the onion; chop the garlic; slice the leek (white and light green parts only) into thin slices; chop the cilantro.
   ▶ ≈0:30
2. 2
   Heat oil and sauté the onion, leek, garlic, and bay leaf over medium heat for 5-6 minutes, stirring constantly until softened.
   ▶ ≈1:31
3. 3
   Add the zucchini and cilantro, season with salt and chicken bouillon powder, and stir constantly for 3 minutes until the zucchini begins to soften.
   ▶ ≈1:52
4. 4
   Add hot chicken broth or water, cover, and cook over medium-low heat for 18-20 minutes until the zucchini is very tender.
   ▶ ≈2:12
5. 5
   Turn off heat and let cool slightly. Transfer the zucchini mixture (without the bay leaf) and milk to a blender and blend until smooth.
   ▶ ≈2:39
6. 6
   While blending, gradually add butter in small pieces to emulsify and thicken the soup.
   ▶ ≈3:01
7. 7
   Pour the blended soup back into the pot, season with salt or chicken bouillon powder to taste, and heat through.
   ▶ ≈3:07
8. 8
   On a hot griddle, char 4 tomatoes and 1 serrano chile until blackened on the outside; set aside.
   ▶ ≈6:00
9. 9
   Fry onion slices and garlic in hot oil for 4-5 minutes until the onion is translucent and garlic is soft. Lower heat and quickly fry chiles de árbol for about 1 minute to avoid burning.
   ▶ ≈6:26
10. 10
    Place the charred tomatoes, serrano chile, chiles de árbol, sautéed onion and garlic in a blender with a little water and salt; blend until smooth.
    ▶ ≈6:46
11. 11
    For the salad: dice the cucumber and red onion, add serrano chile, salt, a pinch of oregano, fresh lime juice, and cilantro.
    ▶ ≈7:35
12. 12
    Season the fish pieces with lime juice, salt, black pepper, and garlic powder. Do not marinate too long in lime juice. Immediately coat with pre-seasoned flour, rolling to coat all pieces completely.
    ▶ ≈8:29
13. 13
    Heat oil and brown 2 garlic cloves for flavor, then remove. Shake off excess flour from the fish pieces and carefully add to the hot oil.
    ▶ ≈9:06
14. 14
    Fry over medium heat, turning occasionally for even browning and to prevent burning. Remove when golden and crispy.
    ▶ ≈9:35
15. 15
    Drain the fried fish on a wire rack rather than paper towels to maintain crispiness.
    ▶ ≈10:06
16. 16
    Serve the zucchini soup garnished with fresh cheese and cilantro. Serve the crispy fish with warm corn tortillas, chile sauce, and cucumber salad.
    ▶ ≈10:28