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Sopa de Pescado Fresco
A light yet flavorful fresh fish soup, popular along the Honduran coast, especially during Easter week. It features whole fried fish served in a broth with coconut milk, yuca, plantains, and various vegetables. It's a nutritious and delicious taste of the Caribbean.
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- 6 1-lb each Whole fish (e.g., snapper, tilapia)(cleaned)
- 2 cups Vegetable oil(for frying)
- 6 each Lime(for juice)
- to taste Salt
- to taste Black pepper
- to taste Garlic salt
- 1 stick Margarine
- 3 stalks Green onions(chopped)
- 3 lbs Yuca(peeled and cut into chunks)
- 2 medium Pataste (Honduran squash)(cubed)
- 4 medium Carrots(cut into chunks)
- 2 medium Tomatoes(chopped)
- 1 medium Bell pepper(chopped)
- 1 bunch Cilantro(chopped)
- 4 liters Water or fish stock
- 3 cans (13.5 oz each) Coconut milk
- 1 tablespoon Saffron or turmeric
- 1 packet Seafood consommé(optional)
- 2 medium Ripe plantains(sliced)
ðšâð³ äœãæ¹
- 1
Season the whole fish with lime juice, salt, pepper, and garlic salt. Let marinate for at least 30 minutes.
- 2
Heat vegetable oil in a large skillet over medium-high heat. Fry the whole fish until golden brown and crispy on both sides. Remove from skillet and set aside on paper towels to drain.
- 3
In a large pot, melt the margarine over medium heat. Add chopped green onions, yuca, pataste, carrots, tomatoes, and bell pepper. Sauté until vegetables begin to soften.
- 4
Add water or fish stock, coconut milk, saffron (or turmeric), and seafood consommé (if using) to the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender.
- 5
Add the sliced ripe plantains to the soup and cook for another 10 minutes, or until tender.
- 6
Season the soup with salt and pepper to taste. Stir in the chopped cilantro just before serving.
- 7
To serve, place one fried fish in each bowl and ladle the hot soup over it. Serve immediately with white rice and lime wedges.
ð¡ ããã®ã³ã
- âEnsure the fish is completely dry before frying to prevent splattering.
- âAdjust the amount of coconut milk to achieve your desired richness.
- âIf pataste is unavailable, zucchini or yellow squash can be substituted.
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- Add other seafood like shrimp or mussels to the broth.
- For a spicier soup, add a chopped habanero pepper with the vegetables.