Zarzuela
Oxtail
soup
Sop buntut
- 200 GRAM WHITE FISH FILLET, in cubes
- 200 GRAM PRAWNS
- 400 GRAM MUSSELS
- 150 GRAM SQUID, cleaned and cut
- 2 CLOVES GARLIC, chopped finely
- HANDFUL ALMONDS, chopped finely
- 2 TOMATOES, peeled and cubed
- 1 ONION, chopped
- OLIVE OIL
- 500 GRAM OXTAIL, cut in pieces
- 1 TSP SALT
- 1/2 TSP NUTMEG
- 200 GRAM CARROTS, cut in tiny pieces
- BUNCH OF GREEN ONIONS, chopped
- 2 STEMS LEMON GRASS, chopped
Fry the onion 3 minutes in olive oil. Add the tomatoes and stir fry 5 minutes more. Put this mixture to the side. Add some new olive oil and stir fry the fish, squid and prawns for 2 minutes. Add the mussels, the garlic, almond, tomato mixture, and salt and pepper to taste. Add just enough water to cover the fish mixture. Bring to the boil and simmer a few minutes.
Put the oxtail, salt, nutmeg, carrots and lemon grass together with 6 cups of water in a pan, bring to the boil and simmer for an hour. Add the green onions and simmer 15 minutes more. Take the oxtail out and cut the meat from the bones. Put the meat back into the soup and serve hot.
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