DISH RESEARCH · Soup
Fosforera
Margarita-style concentrated fish and shellfish soup with sweet peppers, tomato and dry white wine.
About Fosforera
Fosforera is a seafood asopado associated with Venezuela’s eastern coast and especially Margarita Island. This profile follows El Fogón de Polo’s Margarita-style recipe and selects grouper from its listed fish alternatives, while keeping crab and the two conditional peppers optional.
Fish broth, shrimp shells and a dense onion-tomato sofrito give the soup deep marine and savoury flavour. Leek, scallion, garlic and red pepper add sweetness, dry white wine lifts the broth, and Margarita-style sweet pepper and cilantro bring fresh aromatic notes.
The broth is concentrated and lightly thickened by reduction rather than a starch. Grouper remains in tender pieces among springy shrimp and squid, soft scallops, clams and mussels, giving each spoonful a mix of firm fish, chewy shellfish and glossy red broth.
Allergens in this recipe
Contains: Fish, Crustaceans, Milk, Molluscs.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Fosforera
El Fogón de Polo Margarita Fosforera with grouper.
- Fish headsBroth base
- ShrimpSeafood and broth base
- CeleryBroth aromatic
- CarrotBroth aromatic
- OnionBroth and sofrito aromatic
- LeekBroth and sofrito aromatic
- CilantroBroth herb and finish
- SaltSeasoning
- Black pepperSeasoning
- ScallionSofrito aromatic
- GarlicSofrito aromatic
- Red bell pepperSofrito pepper
- TomatoSofrito base
- Margarita-style sweet pepperOptional aromatic pepper · Optional
- Hot pepperOptional heat · Optional
- Dry white wineSofrito liquid
- Olive oilSofrito fat
- ButterSofrito fat
- SquidSeafood
- ScallopSeafood
- ClamSeafood
- MusselSeafood
- CrabOptional seafood · Optional
- GrouperFish pieces
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fish heads: . The source does not identify the broth fish species.
- Shrimp: . Shrimp meat and shells are one selected ingredient identity used in two roles.
- Celery:
- Carrot:
- Onion:
- Leek:
- Cilantro:
- Salt:
- Black pepper:
- Scallion:
- Garlic:
- Red bell pepper:
- Tomato:
- Margarita-style sweet pepper (optional): . The source says these may be omitted if unavailable.
- Hot pepper (optional): . The source explicitly marks the hot pepper optional.
- Dry white wine: . The wine label and complete formula are unspecified; no sulphites claim is inferred.
- Olive oil:
- Butter: . Butter is a dairy ingredient.
- Squid:
- Scallop:
- Clam:
- Mussel:
- Crab (optional): . The source explicitly marks crab optional.
- Grouper: . Grouper is selected from the source’s named carite, dorado, mahi-mahi, grouper or snapper alternatives.
Origins & food traditions
The complete recipe identifies this as a Margarita-style fosforera and describes it as a famous soup of Venezuela’s eastern coast. A supporting Nueva Esparta food reference identifies fosforera as a festive, representative island seafood asopado distinguished by tomato and local sweet peppers.
Cuisines & regions
- Margarita Island
- Eastern Venezuelan
- Venezuelan CuisineCatalogue link pending review
- Eastern Venezuelan Coastal CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.