Sopa De Pescado Montevideana (montevideo Fish Soup)
Sopa de Pescado Montevideana, or Montevideo Fish Soup, is a traditional dish from the coastal city of Montevideo, Uruguay. This hearty and flavorful soup is a staple in Uruguayan cuisine, featuring fresh fish and a variety of vegetables in a savory broth.
Ingredients
- 1 lb white fish fillets, such as cod or haddock
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 4 cups fish or vegetable broth
- 1/2 cup white wine
- 2 bay leaves
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, sauté the onion and garlic until softened.
- Add the carrots, potatoes, and bell pepper, and cook for a few minutes.
- Pour in the diced tomatoes, broth, white wine, and bay leaves. Bring to a simmer.
- Gently add the fish fillets to the pot and simmer for about 15-20 minutes, or until the fish is cooked through.
- Season with salt and pepper to taste.
- Remove the bay leaves and serve the soup hot, garnished with chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 10g
Supplies
Large pot Cutting board Knife Wooden spoon Ladle
Tools
Soup bowls Soup ladle
Serving suggestions
Sopa de Pescado Montevideana is best served with crusty bread or toasted garlic bread on the side.
Tips & tricks
For a richer flavor, you can add a splash of heavy cream or coconut milk to the soup before serving.
Cost
$20