Emblanco / En Blanco

SOMETHING ELSE?

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Firstly, before I even get onto the recipe, which is the correct way to pronounce this dish, emblanco or en blanco? 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.

Ingredients

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

Method

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. 


Emblanco

Emblanco / En Blanco

5 from 1 vote
The simplicity of this emblanco dish is what makes it special. Mama used to make this recipe for me growing up, particularly when I had a fragile stomach
Cook Time30 mins
Course: Soup
Cuisine: Gibraltar, Mediterranean
Author: Mama Lotties

Ingredients

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

Instructions

  • 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.

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