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Puerto Rican Fish Soup Recipe

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10 Puerto Rican Fish and Seafood Dishes You Must Try
10 Puerto Rican Fish and Seafood Dishes You Must Try from theculturetrip.com

Description

Puerto Rican fish soup, also known as "sopa de pescado," is a delicious and hearty soup that is a staple in Puerto Rican cuisine. This soup is made with fresh fish, vegetables, and herbs, and is perfect for a cold day or a warm summer evening. The soup is rich in flavor and has a slightly spicy kick, thanks to the addition of jalapeños and red pepper flakes.

Prep Time

The prep time for Puerto Rican fish soup is approximately 20 minutes.

Cook Time

The cook time for Puerto Rican fish soup is approximately 45 minutes.

Ingredients

  • 1 lb. of fish fillets (such as tilapia, cod, or snapper)
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 jalapeños, seeded and chopped
  • 3 garlic cloves, minced
  • 1 can of diced tomatoes
  • 6 cups of fish stock
  • 1 tsp. of dried oregano
  • 1 tsp. of ground cumin
  • 1 tsp. of red pepper flakes
  • Salt and pepper to taste
  • 2 tbsp. of olive oil
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (optional)

Equipment

  • A large soup pot
  • A wooden spoon
  • A sharp knife
  • A cutting board
  • A can opener
  • Measuring spoons

Method

  1. Heat the olive oil in a large soup pot over medium-high heat.
  2. Add the onion, green and red bell peppers, jalapeños, and garlic to the pot, and sauté for 5-7 minutes or until the vegetables are tender.
  3. Add the can of diced tomatoes, fish stock, oregano, cumin, and red pepper flakes to the pot, and stir to combine.
  4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.
  5. Add the fish fillets to the pot, and let them cook for 5-7 minutes or until they are fully cooked.
  6. Season the soup with salt and pepper to taste.
  7. Ladle the soup into bowls, and garnish with fresh cilantro and lime wedges.
  8. Serve hot and enjoy!

Notes

  • You can use any type of fish fillets that you prefer for this recipe.
  • If you don't have fish stock, you can use chicken or vegetable stock instead.
  • If you want to make the soup spicier, you can add more jalapeños or red pepper flakes.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 209
  • Total fat: 7g
  • Saturated fat: 1g
  • Cholesterol: 47mg
  • Sodium: 435mg
  • Total carbohydrates: 12g
  • Dietary fiber: 2g
  • Sugars: 6g
  • Protein: 25g

Recipe FAQ

Can I use frozen fish for this recipe?

Yes, you can use frozen fish for this recipe. Just make sure to thaw it completely before adding it to the soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over medium heat until it is heated through.

Recipe Tips

  • Make sure to chop all of the vegetables into small, bite-sized pieces so they cook evenly.
  • If you don't have fresh cilantro, you can use parsley or omit the herb altogether.
  • For a thicker soup, you can add 1-2 tablespoons of cornstarch to the soup before adding the fish.
  • If you want to make this soup even heartier, you can add cooked rice or quinoa to the soup before serving.

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