Nicaraguan Style Fish Soup (Sopa De Pescado) Recipe

Name: Nicaraguan Style Fish Soup (Sopa De Pescado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fish Stock; 3 quarts water; 1.75 pounds Fish trimmings and/or heads (I used Grouper trimmings); 1 Onion, quartered; 2 carrots, roughly chopped; 3 celery stalks, roughly chopped; 2 tablespoons sea or kosher salt; Fish soup; 2 3/4 lb. mild fish, cleaned with head and tail on, I used yellow tailed snapper, but a small grouper or mullet would also work fine; 8 medium shrimp; 1 lobster tail - steamed (optional); 2 medium tomatoes, de-seeded and chopped; 1 small Anaheim pepper, chopped; 1 small onion, chopped; 4 tablespoons unsalted butter; 6 cups fish stock (above or store bought); 1 teaspoon red pepper flakes; 2 tablespoons cilantro or parsley, chopped; salt, to taste

Servings: persons

Fish Stock
3 quarts water
1.75 pounds Fish trimmings and/or heads (I used Grouper trimmings)
1 Onion, quartered
2 carrots, roughly chopped
3 celery stalks, roughly chopped
2 tablespoons sea or kosher salt
Fish soup
2 3/4 lb. mild fish, cleaned with head and tail on, I used yellow tailed snapper, but a small grouper or mullet would also work fine
8 medium shrimp
1 lobster tail - steamed (optional)
2 medium tomatoes, de-seeded and chopped
1 small Anaheim pepper, chopped
1 small onion, chopped
4 tablespoons unsalted butter
6 cups fish stock (above or store bought)
1 teaspoon red pepper flakes
2 tablespoons cilantro or parsley, chopped
salt, to taste

1
Place all the items in a large pot, bring to a boil and simmer for 30-40 minutes. Use at once or cool down and store in refrigerator or freezer for another use.
2
Heat a large pot over medium heat and add the butter, when melted add in the onions and red pepper and saute for 4-5 minutes until they just start to become translucent. They do not want to take on color.
3
Add fish stock and bring to a simmer, adjust seasoning if needed. Steam the lobster tail separately, if using. Remove from shell and divide in to two.
4
Score the fish with a knife two times on each side. Add the fish to simmering stock. The fish takes roughly 5 minutes to cook in broth, add shrimp in 2 minutes later (3 minutes to cook +/-) and the peppers 1 minute after (2 minutes to soften). Just prior to serving add the tomatoes in to the broth.
5
In Nicaragua this dish was served with a side of plantains, but bread or rice would be good too.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Fish Stock, 3 quarts water, 1.75 pounds Fish trimmings and/or heads (I used Grouper trimmings), 1 Onion, quartered, and more.

Yes, Nicaraguan Style Fish Soup (Sopa De Pescado) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nicaraguan Style Fish Soup (Sopa De Pescado)

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