Local Fish Soup with Aji de Leche Recipe: Cooking with Milk

When cooking with milk, serve up this Spanish fish soup for your family. This fish soup recipe adds milk for flavor and texture. 

6 servings


For the Aji de Leche
24 ounces whole milk
4 jalapeno peppers, chopped and seeded
6 scallions, chopped
2 cloves garlic, chopped
2 ounces cilantro, cohpped
2 teaspoons salt
1 teaspoon sugar
For the Fish Soup
2 tablespoons olive oil
6 scallions, chopped
1 onion chopped
4 ounces celery, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
16 ounces clam juice
2 cups water
1 1/2 pounds potato, cubed
2 ears corn, quartered
1 bay leaf
2 pounds local seafood
1-1 1/2 cup aji de leche
Salt and lime juice to taste


For the Aji de Leche: Combine all of the ingredients in a blender or food processor until they have turned into a puree.

With a wooden spoon, force the sauce through a sieve into a bowl, pressing against the solids to extract as much of the liquid as possible. Store in an airtight jar in the refrigerator.

For the Fish Soup: In a large saucepan, heat olive oil over medium-high heat.

Add scallions, onions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth. Add potatoes, corn and bay leaf.

Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.

Add fish and seafood; cover, and cook until fish easily flakes, about 8 minutes.

Pour in aji de leche; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and lime juice.

Embrace the richness of cooking with milk with more recipes from Chef Giorgio Rapicavoli at http://milklife.com/tradition.


330 calories; 8 g fat; 2 g saturated fat; 90 mg cholesterol; 27 g protein; 38 g carbohydrates; 5 g fiber; 1000 mg sodium; 140 mg calcium. Nutrition figures based on using whole milk.