Sopa De Pescado Recipe

Inspired by Fiesta On Main

Time30m

Serves4

Fresh and mildly spicy light fish soup.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

1 1/8 lb (500 grams) white fish fillets (like cod or tilapia)

4 cups fish stock

2 tablespoons olive oil

1 medium onion, chopped

3 cloves Garlic cloves, minced

1 medium red bell pepper, diced

2 medium Tomatoes, diced

1 medium jalapeño pepper, diced (optional for spice)

1 cup cilantro, chopped

1 medium lime, juiced

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Directions

Prepare the Base

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Aromatics

Stir in the minced garlic, diced red bell pepper, and jalapeño pepper (if using). Cook for an additional 3-4 minutes until fragrant.

Incorporate the Tomatoes

Add the diced tomatoes and cook for another 5 minutes, allowing them to soften and release their juices.

Add Fish Stock

Pour in the fish stock and bring to a simmer. Season with salt and black pepper.

Cook the Fish

Add the fish fillets to the pot, ensuring they are submerged in the broth. Simmer for 10-12 minutes or until the fish is cooked through and flakes easily.

Finishing Touches

Stir in the chopped cilantro and lime juice. Adjust seasoning to taste.

Serve

Ladle the soup into bowls and serve hot, garnished with additional cilantro if desired.