Locro Con Papas Argentina Food

LOCRO CON PAPAS (ARGENTINA)

Locro Con Papas (Argentina) image

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.)

Provided by justcallmetoni

Categories One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 591.5, Fat 34.8, SaturatedFat 21, Cholesterol 200.8, Sodium 340.1, Carbohydrate 48.4, Fiber 4.3, Sugar 4, Protein 23.1

LOCRO

Locro image

Posted in response to a request. This version of a traditional Argentinean stew features both chicken and pork.

Provided by justcallmetoni

Categories One Dish Meal

Time 5h25m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb dried white bean, soaked overnight
1 lb dried giant hominy, soaked overnight (treated white corn)
1 (3 lb) chicken, skinned, boned, and cut into chunks
1 1/2 lbs lean spareribs
1 lb pancetta, cubed
2 small red bell peppers, cored, seeded, and diced
1 lb spanish style chorizo sausage, cut into 1 in. pieces
1 butternut squash, peeled, seeded, and cubed
2 tablespoons sweet paprika
salt & freshly ground black pepper

Steps:

Drain beans, then transfer to a medium pot. Add enough water to cover beans by one inch. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 45 minutes. Drain and set aside.
Meanwhile, drain hominy, then transfer to a large heavy pot. Add enough water to cover hominy by 2 inches., then simmer over medium low heat for 1 hour.
Add chicken, spareribs, pancetta, peppers, chorizo, squash, and paprika, and add enough water to just cover meat and vegetables. Bring to a simmer, then reduce heat to medium low and continue to simmer, stirring occasionally, until corn blooms and stew is thick, about 4 hours more.
Add beans just before stew is done. Season to taste with salt and pepper.

Nutrition Facts : Calories 897.1, Fat 51.5, SaturatedFat 17.9, Cholesterol 184.3, Sodium 789.3, Carbohydrate 49.6, Fiber 11.1, Sugar 5.1, Protein 58.9

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