Sopa de Pescado con Verduras
A hearty and flavorful Nicaraguan fish soup packed with fresh vegetables and tender fish, offering a comforting and nutritious meal.
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🧂 Ingredients
- 1.5 lbs White fish fillets (such as cod or tilapia)
- 6 cups Water or fish stock
- 1 large Onion(chopped)
- 2 Celery stalks(chopped)
- 2 Carrots(chopped)
- 1 Green bell pepper(chopped)
- 2 Tomatoes(diced)
- 3 Garlic cloves(minced)
- 1/4 cup Cilantro(chopped)
- 1 Lime(juiced)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, carrots, and green bell pepper. Sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Pour in the water or fish stock and bring to a boil. Add the diced tomatoes.
💡 Tip: Using fish stock will add more depth of flavor. - 4
Add the fish fillets to the pot. Reduce heat to low, cover, and simmer until the fish is cooked through and flakes easily, about 10-15 minutes.
💡 Tip: Be careful not to overcook the fish. - 5
Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
💡 Tip: Add more cilantro for a fresher flavor. - 6
Serve hot.
💡 Pro Tips
- ✓For a creamier soup, you can add a splash of milk or coconut milk towards the end of cooking.
- ✓Feel free to add other vegetables like potatoes or zucchini.
- ✓A squeeze of fresh lime juice at the end brightens up the flavors.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add shrimp or other seafood for a richer seafood soup.
- Include a bay leaf while simmering for added aroma.