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Sopa de Pescado con Cilantro
A light and flavorful fish soup, this Sopa de Pescado con Cilantro is a comforting dish often prepared with a white fish, broth, and a generous amount of fresh cilantro, offering a bright and herbaceous aroma.
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- 1 lb White fish fillets(such as snapper, cod, or tilapia, cut into 1-inch pieces)
- 4 cups Chicken broth
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1/2 medium Bell pepper(any color, finely chopped)
- 1 medium Tomato(diced)
- 1/2 cup Fresh cilantro(chopped, plus more for garnish)
- 2 tbsp Lime juice
- to taste Salt
- to taste Black pepper
- 1 tbsp Vegetable oil
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- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the diced tomato, chicken broth, lime juice, salt, and pepper. Bring the mixture to a simmer.
- 4
Gently add the fish pieces to the simmering broth. Cook for about 5-8 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
- 5
Stir in most of the chopped cilantro, reserving some for garnish. Taste and adjust seasoning if needed.
- 6
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
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- âFor a richer flavor, you can use fish broth instead of chicken broth.
- âAdd a pinch of cumin for a subtle earthy note.
- âIf you prefer a spicier soup, add a finely chopped jalapeño or a pinch of red pepper flakes with the garlic.
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- Add other vegetables like carrots, potatoes, or zucchini, cut into bite-sized pieces, and cook them until tender before adding the fish.
- For a creamy version, stir in a tablespoon of heavy cream or a swirl of coconut milk at the end.