Locro de Papas (Potato South with Fish and Cheese)

posted by Marlen 08-20-100 7:56 AM

Locro de Papas (Potato South with Fish and Cheese)
(makes 6 servings)

4 tablespoons butter
1 teaspoon paprika
2 onions, finely chopped
4 cups water
10 small baking potatoes, peeled and diced
2 cups half-and-half
1/2 pound firm white fish (sea bass, cod, or haddock), cut in bite-sized pieces
2 eggs, lightly beaten
1 1/2 cups grated Munster cheese
Salt and pepper to taste

Melt the butter in a large saucepan and add the paprika. Sauté the onions in this mixture until they are soft. Add the water, and bring it to a boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes, it may be necessary to add more water during cooking. Add the half-and-half and the fish and continue cooking, stirring occasionally, until the potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a potato masher or a wooden spoon.

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, a small amount of roasted corn kernels can be sprinkled on top as a garnish.

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