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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Nicaraguan Style Fish Soup (Sopa De Pescado)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions