Description
Venezuelan Sopa de Pescado is a vibrant and comforting fish soup that brings the tastes of the coast right to your kitchen. Bursting with tender fish, fresh vegetables, and aromatic herbs, each spoonful offers a warm embrace reminiscent of sunny shores. This simple yet flavorful dish is perfect for weeknight dinners or special gatherings, providing a taste adventure that delights the senses.
Ingredients
Scale
- 1 lb firm white fish filets (tilapia or cod)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 cup mixed bell peppers, chopped
- 2 cups diced tomatoes (fresh or canned)
- 4 cups fish stock or water
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 2 limes
Instructions
- Heat oil in a large pot over medium heat. Sauté sliced onion and minced garlic until translucent (about 5 minutes).
- Add chopped bell peppers and diced tomatoes; stir until softened (another 5 minutes).
- Pour in fish stock or water; bring to a gentle simmer.
- Gently add fish filets and cook until opaque and flaky (approximately 10 minutes).
- Remove from heat, stir in cilantro and lime juice before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: - For added creaminess, consider stirring in coconut milk.- Customize with shrimp or extra veggies like sweet potatoes.- Store leftovers in an airtight container for up to three days.