It is also known as “white stew” or “white fish”, but its more dramatic name is “matamarido” or “matamarios”. This type of Andalusian soup does not get its name because it contains arsenic, but because it does not contain chicha. In its origins, it barely had potatoes, some vegetables strewn around and evidence of fish; it was a soup of pure subsistence, for which wives “starved” their husbands (poor, and how bad they are).
We The macho smell aside, matamaridos is a fantastic dish that has everything to succeed today; it’s light, healthy and pretty quick to make. As with all traditional dishes, there are many ways to prepare it, and we chose the simple one. Check out the video above, and if it doesn’t look like what your grandma made, feel free to leave angry comments below.
For 4 persons
- 300 g fillet of whiting or hake, boneless and skinless
- 2 medium potatoes
- 1/2 onion
- 1/2 red bell pepper
- 2 whole canned tomatoes
- 2 medium carrots
- 2 cloves of garlic
- ½ lemon
- chopped fresh parsley
- Olive oil
- Put the onion, red pepper, tomato and peeled garlic in the pot.
- Peel and cut the carrot and add it to the rest of the vegetables.
- Peel and cut the potatoes (see video) into bite-sized pieces on the pan.
- Fill with water, add salt, add a splash of oil and heat over high heat. When it starts to boil, lower the heat and let everything simmer for about 25 minutes, or until the potatoes and carrots are tender.
- Remove the pan from the heat and put the onion, tomato and garlic in a blender cup. If you like the taste of pepper, put it whole; if you want it softer, add only half. We mix it with a blender, add it to the stew and put it on the fire again.
- When it boils again, add the fish cut into pieces, a squeeze of lemon juice and some chopped parsley. Cover and let the fish cook in the residual heat for 5 minutes.
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