It is also known as “white stew” or “white fish”, but its more dramatic name is “matamaridos” or “matamarios”. This type of Andalusian soup does not bear this name because it contains arsenic, but because it lacks chicha. In its early days, there were hardly any potatoes, some scrambled vegetables, and a convincing presence of fish: it was purely a subsistence soup, with wives using to ‘starve’ their husbands (the poor, and how wicked they are).
Apart from a macho touch, the matamaridos is a fantastic dish that today has everything it needs to be successful: it is light, healthy and quite quick to prepare. As with all traditional dishes, there are many ways to prepare it and we have chosen a simple one. Check out the video above, and if it’s not like the one your grandma made, feel free to leave angry comments below.
Ingredients
for 4 people
- 300 g whiting or hake fillets, boned and skinless
- 2 medium potatoes
- 1/2 onion
- 1/2 red bell pepper
- 2 whole canned tomatoes
- 2 medium carrots
- 2 cloves of garlic
- ½ lemon
- chopped fresh parsley
- olive oil
- Salt
Preparation
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