Sopa De Pescado Nica (nicaraguan-style Fish Soup)
Sopa de Pescado Nica, or Nicaraguan-style Fish Soup, is a traditional dish that showcases the flavors of Nicaragua. This hearty and flavorful soup is a staple in Nicaraguan cuisine, featuring fresh fish, vegetables, and a savory broth.
Ingredients
- 1 lb fresh fish fillets
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 bell pepper, sliced
- 2 carrots, sliced
- 4 cups fish or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.
- Add the diced tomatoes, sliced bell pepper, and carrots to the pot. Cook for a few minutes until the vegetables start to soften.
- Pour in the fish or vegetable broth and bring the soup to a simmer.
- Gently add the fish fillets to the pot and season with cumin, oregano, salt, and pepper. Simmer for 15-20 minutes until the fish is cooked through.
- Serve the Sopa de Pescado Nica hot, garnished with lime wedges.
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 Cooking spoon Knife Cutting board
Tools
Ladle Serving bowls
Serving suggestions
Sopa de Pescado Nica is best served with a side of rice and a sprinkle of fresh cilantro on top.
Tips & tricks
For a richer flavor, you can use a combination of different fish varieties in the soup.
Cost
$15