Hello to the entire Hive Community

Today I bring you a delicious recipe ... The first time I tried it was nine years ago in Margarita, in the Pampatar area and from there, it was love at first sight towards this delicious dish.

Venezuelan "phosphor soup" is a typical dish from the eastern coastal area of Venezuela. Aphrodisiac qualities are attributed to this recipe due to the wide variety of maritime ingredients it contains. It attributes its name to the high phosphorus content it contains. The Venezuelan phosphor provides a high nutritional content, that is why it is said in Venezuela that it "raises even a dead person." Its preparation is laborious but simple, and the gratification is worth it.

It should be noted that I adapted the recipe to the ingredients that I can get here and of course, to the ones I had in my fridge. In Venezuela, a special pepper called "Ají dulce" is used for this dish, which is a bit difficult to find here in Tenerife. It is cultivated by some Venezuelans and Cubans living here, but still difficult to obtain.

3 liters of drinking water. 1 bag of 400gr of frozen seafood and fish containing: shrimp, fish cubes, mussels and clams. 1.5 Kg of pumpkin (squash) chopped into medium cubes. 5 cloves of minced garlic. 1 red pepper, diced. 1 large white onion, diced. 1 tablespoon of butter. A bunch of chopped coriander leaves. Salt and black pepper to taste. 2 tablespoons of vegetable oil. ½ cup of white rice. Saffron (optional). Lemons to accompany.

In a large pot, which is where you will cook your matchbox; you are going to place the tablespoons of oil, the chopped onion, the chopped red pepper and the crushed garlic cloves along with the tablespoons of butter. Stir and fry well until vegetables are soft.

Add the squash cubes along with 2 liters of water. Let cook over medium heat.

In another pot, pour the bag of frozen fish and shellfish along with the remaining liter of water and cook for 20 minutes to concentrate the flavors and produce a good broth.

Check that the pumpkin is soft and then proceed to incorporate the broth along with the fish and shellfish.

Stir gently and add 2-3 teaspoons of salt along with ¼ teaspoon of black pepper.

Let cook for 30 minutes and then add the rice. Add the cilantro, cook for another 20 minutes, stir well, and turn off.

Serve with cassava or toast and do not forget to add the lemon juice that gives a super rich touch to this broth called "Fosforera".