Como Se Aderezan Las Truchas
"175. Como se aderezan las Truchas Las Truchas es el Pescado del Rio mas Regalado y lo mas Ordinario es comerlas cocidas y si ellas estubieren vivas hande de Matar no es menester q.a como se pone de agua sal y unas Ramas de Perejil y no mas Agua de cuanto se cubra y despues de cocidas si les quisieren echar algun recado por encima podran y del Caldo de las Truchas se pueden hacer Sopas y se las coniexen en Caldo de Carne seran Mejores."
English Translation
"175. How to Season Trout Trout is the most esteemed river fish, and the most common way to eat it is boiled. If the trout are alive, they should be killed (there is no need to specify how). Place them in salted water with a few sprigs of parsley and just enough water to cover them. After they are cooked, if you wish, you can add some sauce over them, and with the broth from the trout you can make soups. If you know them in meat broth, they will be even better."
Note on the Original Text
The original recipe is written in concise, conversational Spanish, blending directions with brief suggestions. Spelling is indelibly 19th-century (e.g., 'hande de Matar,' and 'no es menester q.a como'), with abbreviations and contractions common for the era. Instructions mix basic method with license for improvisation, such as suggesting additional seasonings or making use of the broth for further dishes. Readers of the period were expected to fill in the gaps with their own culinary knowledge.
Title
Coleccion de Recetas para Guisos y Dulces (1860)
You can also click the book image above to peruse the original tome
Writer
Rita G. de Garcia
Era
1860
Publisher
Unknown
Background
A handwritten treasury of 380 enticing recipes, this 19th-century collection whisks readers through savory stews, elegant ragouts, flavorful fish creations, and an enchanting medley of sweets and desserts—each page a sumptuous celebration of historical home cooking.
Kindly made available by
University of Texas at San Antonio
This recipe is taken from "Coleccion de Recetas para Guisos y Dulces," a handwritten Spanish-language recipe manuscript compiled in 1860. The collection was dedicated to Rita G. de Garcia, and offers a window into mid-19th century domestic cooking in the Hispanic world. Trout are described as the 'most regal' river fish, yet were considered a common staple. The recipe reflects practicality and a respect for the natural flavors of the fish, embodying both the elegance and the simplicity of everyday home cooking at the time.
In the 1860s, this recipe would have been prepared using a wood or coal-fired stove or an open hearth. Cooks would have used a sturdy, large clay or cast iron pot for simmering the fish. Knives for cleaning and gutting the trout, wooden spoons for stirring, and perhaps a slotted spoon for lifting the delicate fish from the broth, would be standard kitchen tools. Parsley would be chopped with a knife or simply torn by hand, and soup would be ladled into earthenware or porcelain bowls.
Prep Time
15 mins
Cook Time
10 mins
Servings
2
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2–4 whole trout (about 10–14 oz each), cleaned and gutted
- 4–6 cups water (enough to cover the trout in the pot)
- 2 tsp sea salt (about 0.35 oz, adjust to taste)
- 1 small bunch (about 0.7 oz) fresh parsley sprigs
- Optional: meat broth (for an enriched soup)
- Optional: prepared sauce or dressing for serving
Instructions
- Begin by selecting the freshest trout you can find (ideally live if possible, as suggested in the original manuscript).
- Humanely kill the trout, then thoroughly clean and gut them.
- Place them in a large pot and cover with just enough water so the fish are submerged.
- Add a generous pinch of salt and a handful of fresh parsley sprigs to the pot.
- No other seasonings are necessary at this stage.
- Bring the water slowly to a simmer and poach the trout until they are just cooked through and tender (about 8–12 minutes depending on their size).
- Carefully remove the trout from the broth.
- You may, if desired, serve the trout simply as is, or top them with an optional dressing or sauce of your choice.
- Use the flavorful broth left from poaching the trout for making an excellent soup, perhaps by adding some bread to create a rustic fish soup.
- The original recipe suggests the soup is even better if enriched with meat broth.
Estimated Calories
335 per serving
Cooking Estimates
Preparing the trout and getting your ingredients ready will take about 15 minutes. Cooking the trout by poaching takes an additional 10 minutes. One whole trout makes a generous serving for one person. The calories per serving are estimated based on one whole trout (about 350g) with minimal extra ingredients.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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