Sopa de Pescado con Leche de Coco
A rich and creamy fish soup made with coconut milk, fresh fish, and aromatic vegetables, offering a taste of Honduras's coastal flavors.
🧂 Ingredients
- 750 g White fish fillets(cut into chunks)
- 400 ml Coconut milk(full fat)
- 2 medium Onions(chopped)
- 4 large Bell peppers(seeded and sliced)
- 500 g Tomatoes(chopped)
- 2 tsp Garlic(minced)
- 3 tbsp Lime juice
- 1 tbsp Cumin(ground)
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper(ground)
- 2 tbsp Olive oil
- 1 bunch Cilantro(chopped, for garnish (optional))
- 1 L Fish stock
👨🍳 Instructions
- 1
In a bowl, combine lime juice, cumin, paprika, minced garlic, salt, and pepper. Add the fish chunks and toss to coat. Cover and refrigerate for at least 20 minutes.
- 2
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5 minutes. Add sliced bell peppers and cook for another 5 minutes.
- 3
Add the chopped tomatoes and cook until they begin to break down, about 5-7 minutes.
- 4
Add the marinated fish (along with any marinade) to the pot. Stir gently to combine with the vegetables.
- 5
Pour in the fish stock and coconut milk. Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fish is cooked through and flakes easily.
- 6
Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh cilantro, if desired.
💡 Pro Tips
- ✓For a spicier soup, add a pinch of cayenne pepper or a finely chopped jalapeño with the vegetables.
- ✓You can use other firm white fish like snapper, cod, or tilapia.
- ✓Ensure you use full-fat coconut milk for the creamiest texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like carrots, yucca, or plantains for a heartier soup.
- For a richer flavor, a small piece of ginger can be added during the vegetable sauté.