Sopa de Pescado con Jengibre
A fragrant and light fish soup, infused with the warmth of ginger and aromatic herbs, often prepared with local white fish and vegetables.
🧂 Ingredients
- 600 g White fish fillets(such as tilapia or sea bass, cut into chunks)
- 1.5 liters Fish stock
- 1 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 5 cm piece Fresh ginger(grated or finely minced)
- 2 medium Tomatoes(diced)
- 1/2 medium Bell pepper(diced (green or red))
- 1 medium Carrot(diced)
- 1/4 cup Coriander(fresh, chopped)
- 2 tbsp Lime juice
- 1 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
- 3
Stir in diced tomatoes and bell pepper. Cook for another 5 minutes, allowing vegetables to soften slightly.
- 4
Add the fish stock and diced carrots. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- 5
Gently add the fish chunks to the simmering soup. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Do not overcook.
💡 Tip: Avoid stirring too vigorously to keep fish pieces intact. - 6
Stir in fresh coriander and lime juice. Season with salt and black pepper to taste.
💡 Tip: Taste and adjust seasoning before serving. - 7
Serve the fish soup hot, garnished with extra coriander if desired.
💡 Pro Tips
- ✓Use a firm white fish that holds its shape well during cooking.
- ✓Adjust the amount of ginger to your preference for spice.
- ✓For a richer flavor, you can use homemade fish stock.
🔄 Variations
- Add other vegetables like leeks or celery.
- Include a pinch of chili flakes for a touch of heat.
- Serve with a side of boiled yams or rice.