This Venezuelan fish soup or Sopa de Pescado is one of the most popular dishes to eat on the coast after a long day on the Caribbean beaches. It’s fulfilling, spicy and so tasty that you will be asking for seconds.
This is one of my favorite recipes in the entire world. I think mostly because I’m a soup lover person and they are my favorite comfort food ever. But If you are one of those who think soups are dull, I will make you reconsider your stand with this recipe.
What makes this fish soup so tasty?
This is my maternal grandfather’s trick for Sopa de Pescado: canned sardines. But not any type of canned sardines; sardines in spicy sauce. This will not only add a punch of flavor but it will give a subtle spiciness that makes the other flavors shine.
I add 2 cans of sardines, and to balance it out I pick one with tomato sauce and the other with spicy sauce. That way I’m not adding too much heat.
The other important trick is to “refry” your spices, onion, pepper, garlic, and sardines before adding them to the soup. This will enhance the flavor of the soup.
What vegetables does this soup need?
The main vegetable that every authentic Venezuelan fish soup must have is cassava root. It’s a staple.
Previously in the blog, I made some fried cassava and you can see in the blog post how to peel them correctly.
Also, this soup has yam and carrot. In Venezuela, we would add yellow arracaccia (apio), but it’s impossible to get it here in Portugal where I live. But if you have the opportunity to get it, please add it and enjoy it for me because it adds sweetness and creaminess beyond this world.
What type of fish is the best for this recipe
here it comes to personal preference. It’s recommended that is a white meat fish with little bones. I have two favorite options: Bass or sea bream.
Pro tip: add some arepas or tostones to your soup to make it extra special.
