Sopa De Pescado Recipe

Prepare the Vegetables

Peel and chop the potatoes and carrots into bite-sized pieces. Slice the zucchini into thin rounds. Dice the onion and mince the garlic.

Prepare the Fish

Cut the red snapper fillet into chunks, ensuring they are even in size for uniform cooking.

Prepare the Garnishes

Chop the fresh cilantro, dice the tomatoes, slice the avocado, and finely chop the red onion. Cut the lime into wedges.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add Vegetables

Add the chopped potatoes, carrots, and zucchini to the pot. Stir well and cook for another 5 minutes.

Add Stock and Seasoning

Pour in the fish stock and add the bay leaves, salt, and black pepper. Bring the mixture to a boil.

Cook the Fish

Once boiling, reduce the heat to a simmer and carefully add the chunks of red snapper. Cook for 10-12 minutes, or until the fish is cooked through and flaky.

Final Touches

Taste the soup and adjust seasoning if necessary. Remove the bay leaves before serving.

Plate the Soup

Ladle the hot fish soup into bowls and serve immediately.

Add Garnishes

Offer the garnishes (cilantro, avocado, lime wedges, diced tomatoes, and red onion) on the side for guests to add to their soup as desired.