Sopa de Pescado
The Quirky Foodster Team
Ingredients
- Firm white fish, cut into chunks — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Green plantain, sliced — 1
- Chayote, cubed — 1
- Coconut milk — 480 ml (16 fl oz)
- Fish or vegetable stock — 960 ml (32 fl oz)
- Oil — 1 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
Method
- Heat the oil in a large pot and sauté the onion and garlic until softened.
- Add the stock and bring to a boil.
- Add the plantain and chayote, and simmer for 15 minutes until nearly tender.
- Add the fish chunks and coconut milk, and simmer gently for a further 8–10 minutes until the fish is cooked through.
- Season with salt and pepper, and garnish with chopped coriander before serving.
Introduction: A hearty coconut fish soup simmered with vegetables and plantain, a coastal Nicaraguan specialty especially popular along the Caribbean coast.
Cultural Background: Nicaragua's Caribbean coast, home to a distinct Afro-Caribbean and Creole culinary tradition, produces this rich, coconut-based fish soup, reflecting the region's fusion of Central American and Caribbean flavours.
Tips: Add the fish only once the vegetables are nearly tender, to avoid overcooking it. Simmer gently once the coconut milk is added, to avoid it splitting.
Variations: Add a piece of yuca along with the plantain for extra heartiness. Include a splash of lime juice just before serving for brightness.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, stirring, until warmed through.
FAQs:
Q: What region is this soup most associated with?
A: Nicaragua's Caribbean (Atlantic) coast, known for its distinct Afro-Caribbean culinary influence.
Q: What fish works best?
A: Any firm white fish available fresh, such as snapper or grouper.
- Firm white fish, cut into chunks — 600 g (1.3 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Green plantain, sliced — 1
- Chayote, cubed — 1
- Coconut milk — 480 ml (16 fl oz)
- Fish or vegetable stock — 960 ml (32 fl oz)
- Oil — 1 tbsp
- Salt and pepper — to taste
- Chopped coriander, to garnish
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