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Sopa de Pescado con Leche
A comforting and hearty Nicaraguan fish soup made with a base of vegetables, fish stock, and milk, offering a creamy texture and fresh flavors. It's often enhanced with lime and herbs.
๐ง ์ฌ๋ฃ
- 1 lb White fish filets(such as cod or haddock, cut into chunks)
- 1 tbsp Olive oil
- 0.5 cup White onion(chopped)
- 0.25 cup Celery(chopped)
- 0.25 cup Green bell pepper(chopped)
- 1 medium Tomato(diced)
- 1 tbsp Garlic paste
- 1 large Carrot(chopped)
- 2 cups Fish stock(low sodium vegetable stock can be substituted)
- 1 cup Whole milk
- 1 cup White potato(small diced)
- 1 large Lime(juiced)
- 1 tsp Dried oregano
- to taste Salt
- to taste Black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a medium pot, heat olive oil over medium heat. Add carrots and cook for 3 minutes. Add celery, onion, green pepper, and tomato. Cook for about 5 more minutes until softened.
๐ก ์ ๋ฌธ๊ฐ ํ: Carrots take longer to soften, so add them first. - 2
Add garlic paste and cook until fragrant, about 1 minute.
- 3
Pour in the fish stock and add the diced potatoes. Season with salt, pepper, and dried oregano. Bring to a simmer and cook for 3 minutes.
- 4
Add the fish filets and whole milk. Stir gently and allow the soup to simmer for about 5 minutes, or until the fish is cooked through and flakes easily.
๐ก ์ ๋ฌธ๊ฐ ํ: The milk will slightly thicken the broth. - 5
Stir in the fresh lime juice just before serving.
๐ก ์ ๋ฌธ๊ฐ ํ: This adds a bright, fresh finish to the soup.
๐ก ์ ๋ฌธ๊ฐ ํ
- โAny type of firm white fish can be used.
- โFor extra flavor, you can add shrimp or crab meat along with the fish.
- โAdjust seasonings to your preference.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like chayote or corn.
- Garnish with fresh cilantro.