Filete De Pescado Con Sopa, Soda Y (2) De: Recipe

Prepare & Marinate

Pat the fish fillets dry with paper towels. In a shallow dish combine 2 tbs olive oil, minced garlic, lime juice, ground cumin, smoked paprika, kosher salt, and black pepper. Place fillets in the dish and spoon marinade over each piece, coating both sides. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook

Heat a nonstick skillet or cast-iron pan over medium-high heat. Add a thin film of olive oil if pan is dry. When hot, add the fillets skin-side down if skin-on, or presentation-side down if skinless. Cook without moving for 3–4 minutes until the edges turn opaque and a golden crust forms. Flip carefully and cook 2–4 minutes more, until the fish flakes easily with a fork and reaches an internal temperature of 63°C (145°F). Total cooking time depends on thickness (about 6–8 minutes for 1-inch fillets). Remove to a plate and let rest 2 minutes. Sprinkle with chopped cilantro if using and a squeeze of lime.

Sauté Aromatics

In a medium pot heat 1 tbs olive oil over medium heat. Add chopped onion, carrot, and celery. Sauté 5–6 minutes until softened and the onion is translucent. Add minced garlic and cook 30 seconds until fragrant.

Simmer

Add the canned diced tomatoes (with juices), 3 cups broth, dried oregano, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 12–15 minutes to meld flavors and soften vegetables.

Finish

If using, stir in the chopped spinach and simmer 1–2 minutes until wilted. Remove and discard the bay leaf. Taste and adjust seasoning. Serve the soup hot, garnished with chopped parsley or cilantro.

If serving rice: cook 1 cup rice according to package instructions (yields about 3 cups cooked) while soup simmers. If using tortillas: warm on a hot skillet or in the oven wrapped in foil for a few minutes. Plate one fish fillet per serving with a scoop of rice or 2 warm tortillas, ladle soup into bowls alongside. Offer lime wedges and hot sauce.

Chill the KOLA soda in advance. Serve two chilled cans alongside the plated meal or pour into glasses with ice if preferred.