Sopa de Manjuba
A flavorful and hearty soup made with small fish (manjuba), vegetables, and spices, often served with rice. It's a comforting and nutritious dish popular in coastal regions.
🧂 Ingredients
- 500 g Small fish (manjuba)(cleaned and scaled)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(chopped, or 2 tbsp tomato paste)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 1 medium Bell pepper(diced)
- 1.5 liters Vegetable broth
- 1/2 cup Cilantro(chopped, for garnish)
- 1 optional Chili pepper(finely chopped, for heat)
- 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 and cook until softened, about 5-7 minutes.
- 2
Add minced garlic and chopped chili pepper (if using) and cook for another minute until fragrant.
- 3
Stir in chopped tomatoes (or tomato paste) and cook for 5 minutes, stirring occasionally, until slightly thickened.
- 4
Add diced carrots, potatoes, and bell pepper to the pot. Stir to combine with the tomato mixture.
- 5
Pour in the vegetable broth. Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.
- 6
Gently add the cleaned small fish to the simmering soup. Cook for another 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 7
Season the soup with salt and black pepper to taste. Stir in chopped cilantro just before serving.
💡 Pro Tips
- ✓Manjuba fish are small and delicate, so add them towards the end of cooking to prevent them from breaking apart too much.
- ✓If fresh manjuba is unavailable, other small white fish can be used, but adjust cooking time accordingly.
- ✓For a richer flavor, a small piece of smoked fish can be added during the simmering process.
🔄 Variations
- Add other vegetables like okra or sweet potatoes.
- Serve with a side of plain white rice or couscous.