Emblanco / En Blanco

Firstly, before i even get onto the recipe, which is the correct way to pronounce this dish, I seem to get much debate over it…

The simplicity of this dish is what makes it special. Mama used to make this recipe for me growing up, particularly when I had a fragile stomach or a bit of a cold as the fish would keep all the nutrients without too many rich ingredients. 

Keep it traditionally white and clear by not adding the parsley or pepper.

  • 1 Redfish
  • 3 Potatoes
  • Olive Oil
  • Fresh Parsley
  • 1 Onion
  • 1 Green Pepper
  • 1L Water
  • Sea Salt
  • Black Pepper


Dice up the onion, peppers and potatoes and place in a pot, covered in water seasoned with salt and pepper. 

Leave to boil for 10 minutes, with a few stems of fresh parsley, until the potatoes are just a little tender. Place the fish (gutted and cleaned) in the pot, whole. 

Leave it to stew with the vegetables for 10 minutes until the fish is ready. It will go white and tender.

Remove the fish from the pot, onto a plate and remove the meat from the bones. Add the meat back to the soup pot. 

You can either leave the soup clear and runny or blend the ingredients together.