Sopa De Pescado (bahamian Fish Stew)
Sopa de Pescado is a traditional Bahamian fish stew that is packed with flavor and perfect for a comforting meal. This dish is a staple in Bahamian cuisine and is often enjoyed with a side of rice or crusty bread.
Ingredients
- 1 lb white fish fillets, such as snapper or grouper
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 1 can (14 oz) diced tomatoes
- 4 cups fish or vegetable broth
- 1 bay leaf
- 1 tsp thyme
- Salt and pepper to taste
- Hot sauce, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, bell pepper, celery, and carrot. Cook until the vegetables are softened, about 5 minutes.
- Add the diced tomatoes, fish broth, bay leaf, and thyme to the pot. Bring the mixture to a simmer.
- Gently place the fish fillets into the pot. Cover and let the stew simmer for 20-25 minutes, or until the fish is cooked through.
- Season the stew with salt and pepper to taste. Remove the bay leaf.
- Serve the Sopa de Pescado hot, with a side of rice and a few dashes of hot sauce for extra flavor.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Sopa de Pescado is best served hot with a side of rice or crusty bread. It pairs well with a fresh green salad for a complete meal.
Tips & tricks
For extra depth of flavor, you can add a splash of white wine to the stew while it simmers.
Cost
$20