Sopa de Pescado con Leche de Coco
A comforting and creamy fish soup, this dish beautifully blends the delicate flavor of white fish with the richness of coconut milk, creating a unique and satisfying culinary experience. It's perfect for cooler days and is often served with rice, salad, and avocado.
🧂 Ingredients
- 750 g White fish fillets(cut into chunks)
- 2 large Lime(juiced)
- 1 medium Yellow onion(chopped)
- 3 cloves Garlic(minced)
- 1 can (14.5 oz) Canned diced tomatoes
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika
- 1 can (13.5 oz) Coconut milk(full-fat)
- 1 liter Fish broth
- 1 bunch Fresh cilantro(chopped)
- 1 tsp Salt(to taste)
- 0.5 tsp Black pepper(freshly ground, to taste)
👨🍳 Instructions
- 1
In a bowl, combine the fish chunks with the juice of 1 lime, half of the minced garlic, salt, and pepper. Marinate for at least 20 minutes.
- 2
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chopped onion and the remaining garlic, sauté until softened and translucent, about 5 minutes.
- 3
Stir in the diced tomatoes, cumin, and smoked paprika. Cook for another minute until fragrant.
- 4
Pour in the fish broth and coconut milk. Bring the mixture to a simmer, then add the marinated fish.
- 5
Reduce the heat to low, cover, and simmer gently for 25 minutes, or until the fish is cooked through and flakes easily. Stir in the chopped cilantro.
- 6
Adjust seasoning with salt and pepper to taste. Serve hot, with an extra squeeze of lime if desired.
💡 Pro Tips
- ✓For a richer flavor, use full-fat coconut milk.
- ✓If fresh cilantro is unavailable, use dried cilantro, but add it earlier in the cooking process.
- ✓This soup pairs well with white rice, a simple green salad, or sliced avocado.
🔄 Variations
- Add other seafood like shrimp or mussels along with the fish.
- Incorporate diced vegetables like bell peppers or carrots for added texture and nutrients.