Josh and I became close friends with some of the locals while camping in Panama. After one of our days out in town we were driving home and passed Beto as he was leaving from a day of fishing. He had a few buckets full of fish and gave us one of his catches, a nice tuna. We brought it back to camp and managed to put the whole fish to good use.
After filleting mr fish I cubed half of the meat and added it to some sautéing onion and roasted peppers. I also made a side of potatoes: boiled potatoes tossed with olive oil, salt, and savory… as well as some slaw that was made earlier in the day. Cabbage was definitely in abundance and really our only way to eat raw greens.
Josh grilled a the other half of the tuna and with that I made tuna fish. The smoked flavor from the fire was delicious.
I saved all the left over fish from filleting and the next morning made some sopa de pescado. I’ve never done this before but I found out it’s rather easy! I added the fish parts to the pot with chopped onion, garlic, carrot, roasted peppers, yucca, salt, pepper, and Panamanian curry (which is more like a broth seasoning). I added water, boiled, and simmered until the veggies were soft.