Sopa De Piscado(Fish Soup)
A hearty and spicy fish soup featuring tender fish chunks, aromatic herbs, and a flavorful broth, perfect for a quick and satisfying meal with bold flavors.
Ingredients
Instructions
- Heat oil and sauté onion, garlic, celery, cilantro, and green chile.
- When vegetables are clear, add fish and stir-fry with vegetables.
- Add water to make the soup soupy and simmer for 10 to 15 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of lime juice or a teaspoon of fish sauce. If you don't have fresh cilantro, parsley can be a good substitute. Adjust the heat by adding more or less green chile according to your preference. For a heartier version, include chopped potatoes or carrots. This dish can also be paired with crusty bread to soak up the broth.
Serving Suggestions
Serve Sopa De Piscado hot, garnished with additional cilantro for a fresh touch. It pairs wonderfully with a side of rice or avocado slices. For a complete meal, consider serving with a light salad or crusty bread. This dish also goes well with your favorite seafood recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, adding a splash of water if needed to retain its soupy consistency. Avoid boiling to prevent the fish from becoming tough.
Nutrition & Diet Analysis (per serving)
Each serving of Sopa De Piscado(Fish Soup) contains roughly 890 calories, with 12g protein, 24g carbohydrates, and 85g fat. It is an excellent source of vitamin C (85% of the Daily Value), iron (29% of the Daily Value), and protein (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2951mg per serving (128% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of fish works best for this soup?
Firm white fish like cod, tilapia, or mahi-mahi are ideal for this recipe. You can also use a mix of different fish for added flavor. Avoid oily fish, as they may overpower the soup. Fresh or frozen fish can both work well, just ensure it’s properly thawed before cooking.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. However, it's best to add the fish just before serving to keep it from becoming overcooked. You can make the vegetable base ahead and store it separately, then combine and add the fish when you're ready to serve.
Is there a vegetarian version of Sopa De Piscado?
Absolutely! For a vegetarian version, replace the fish with firm tofu or a variety of vegetables like zucchini and bell peppers. Use vegetable broth instead of water to enhance the flavor. You can also add beans for protein and heartiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).