Sopa de Peixe com Legumes
A hearty and flavorful fish soup brimming with fresh vegetables, a staple in São Toméan households, often prepared with locally caught fish.
🧂 Ingredients
- 500 g White fish fillets(such as sea bass or snapper, cut into chunks)
- 1 large Onion(chopped)
- 4 cloves Garlic cloves(minced)
- 400 g Tomatoes(diced)
- 2 medium Carrots(diced)
- 2 medium Potatoes(diced)
- 1 medium Bell pepper(diced (any color))
- 1.5 liters Vegetable broth
- 2 tbsp Olive oil
- 0.5 cup Cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 1 Bay leaf
👨‍🍳 Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the diced tomatoes, carrots, potatoes, and bell pepper. Cook for 5 minutes, stirring occasionally.
- 4
Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until vegetables are tender.
- 5
Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
- 6
Season the soup with salt and black pepper to taste. Remove the bay leaf.
- 7
Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.
đź’ˇ Pro Tips
- âś“Use a firm white fish that holds its shape well during cooking.
- âś“Adjust the amount of vegetables based on preference.
- ✓For a richer flavor, you can add a splash of white wine when sautéing the vegetables.
🔄 Variations
- Add a can of drained chickpeas for extra protein and texture.
- Include other vegetables like zucchini or green beans.
- For a touch of spice, add a pinch of red pepper flakes.