Sopa de Pescado

Sopa de Pescado Recipe from Dominican Republic

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Sopa de Pescado, or Fish Soup, is a traditional dish that is popular in many coastal regions around the world. This hearty and flavorful soup is made with a variety of fresh seafood, vegetables, and herbs, creating a delicious and satisfying meal.

History

The origins of Sopa de Pescado can be traced back to coastal communities where fishing was a way of life. Fishermen would often make this soup using the catch of the day, along with whatever vegetables and herbs they had on hand. Over time, the recipe has evolved and been adapted to include a wider variety of ingredients.

Ingredients

1 cup of gem squash, cut into small cubes
2 lb (907 g) of sea bass heads
1 cup of potatoes, cut into small cubes
1 cube of chicken or fish stock
6 cups of water
1 tbsp of oil
1 cup of noodles
1 tsp of finely-chopped parsley
0.5 tsp of mashed garlic
0.25 cup of chopped celery
4 slices of bread

How to prepare

Heat the oil in a pot and add the onion, garlic, and salt.
Stir and add the herbs.
Add the water and the squash.
Bring to a boil and simmer for 15 minutes.
Add the potatoes, then after 5 minutes add the noodles.
Stir regularly to prevent sticking.
Adjust salt according to taste.
Once the noodles are tender, remove from heat.
Toast the bread until it turns light golden brown.
Serve.

Variations

Add shrimp, mussels, or clams for a seafood medley.
Use different types of fish or seafood to create a unique flavor profile.
Add a splash of white wine or lemon juice for a tangy twist.

Cooking Tips & Tricks

Use fresh seafood for the best flavor. If fresh seafood is not available, frozen seafood can be used as a substitute.

- Be sure to adjust the seasoning to taste, as the amount of salt needed may vary depending on the type of fish and stock used.

- Stir the soup regularly to prevent sticking and ensure even cooking of the ingredients.

Serving Suggestions

Sopa de Pescado can be served as a main course with a side of crusty bread or a fresh salad. It can also be enjoyed as a starter or appetizer before a larger meal.

Cooking Techniques

Simmering: The soup is simmered slowly to allow the flavors to meld together and the ingredients to cook through.

- Toasting: The bread is toasted to add a crunchy texture and nutty flavor to the dish.

Ingredient Substitutions

Use any type of winter squash in place of gem squash.

- Use any firm white fish in place of sea bass.

- Use vegetable stock in place of fish stock for a vegetarian version of the soup.

Make Ahead Tips

Sopa de Pescado can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a sprinkle of parsley and a slice of toasted bread on the side. Drizzle with a bit of olive oil for added flavor.

Pairing Recommendations

Sopa de Pescado pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. A light salad or steamed vegetables make a great side dish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water if needed to thin out the soup.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 3g

- Sugars: 3g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 20g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 6% DV

- Iron: 8% DV

Alergens

Contains fish and wheat (from the bread)

Summary

Sopa de Pescado is a nutritious and well-balanced meal that is rich in protein, vitamins, and minerals. It is a great source of essential nutrients and is relatively low in calories.

Summary

Sopa de Pescado is a delicious and nutritious fish soup that is perfect for a cozy meal on a cold day. With a rich broth, tender seafood, and hearty vegetables, this soup is sure to warm you up from the inside out. Enjoy it with a side of crusty bread and a glass of wine for a satisfying and comforting meal.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a sunny afternoon in the small coastal town of Puerto Escondido, where I had traveled to visit some friends. We had spent the day exploring the local markets and sampling the delicious seafood that the region is known for. As we wandered through the bustling streets, a kind old fisherman approached us and offered to sell us some freshly caught fish.

Intrigued by his offer, I followed him to his humble fishing boat, where he showed me the most beautiful array of seafood I had ever seen. There were plump shrimp, tender squid, and large, glistening fish of every kind. As I browsed through his selection, my eyes fell upon a particularly large and vibrant red snapper. The old fisherman grinned and told me that this fish was perfect for making Sopa de Pescado, a traditional Mexican fish soup that his grandmother used to make.

I was immediately captivated by the idea of this flavorful and aromatic soup, and I eagerly purchased the fish along with some fresh vegetables and spices. The old fisherman was kind enough to share his family recipe with me, and as I listened to his instructions, I could sense the passion and love that he had for this dish. He told me that the key to a good Sopa de Pescado was to use the freshest ingredients possible and to let the flavors simmer and meld together slowly over a low flame.

That evening, I returned to my friends' house and set to work on preparing the soup. I carefully cleaned and filleted the red snapper, taking care to remove all the bones and scales. I chopped up onions, garlic, tomatoes, and bell peppers, and sautéed them in a large pot with some olive oil until they were soft and fragrant. Then, I added the fish fillets, along with some fish stock, white wine, and a generous pinch of saffron.

As the soup simmered on the stove, the rich aroma of the fish and spices filled the kitchen, and I could hardly wait to taste the finished product. After letting the soup cook for about an hour, I ladled it into bowls and garnished it with fresh cilantro and a squeeze of lime. The first spoonful was like a taste of heaven— the fish was tender and flaky, the broth was rich and savory, and the flavors were perfectly balanced.

My friends and I sat around the table, savoring every spoonful of the delicious Sopa de Pescado. They were amazed at how well I had captured the flavors of the sea in this simple yet elegant dish, and they begged me to share the recipe with them. I happily obliged, knowing that this was a recipe that I would treasure and pass down for generations to come.

Since that day in Puerto Escondido, I have made Sopa de Pescado countless times, each time adding my own twist or variation to the recipe. Sometimes I use different types of fish, depending on what is fresh and available at the market. Other times, I experiment with adding different herbs or spices to give the soup a unique flavor profile.

But no matter how many times I make it, Sopa de Pescado always brings me back to that sunny afternoon in the coastal town, where I first learned the recipe from the kind old fisherman. It reminds me of the joy of discovering new flavors and techniques, and the satisfaction of sharing a delicious meal with loved ones.

And so, as I sit here in my cozy kitchen, preparing another batch of Sopa de Pescado for my family, I can't help but feel grateful for the culinary adventures that have enriched my life. I may have learned this recipe from a stranger in a foreign land, but in my heart, it will always be a cherished part of my own culinary heritage.