Venezuelan Sopa de Pescado
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.
Servings: 4 people
Calories: 263kcal
Ingredients
- 2 bass fillets (about 350 grams)
- 1 small yuca/cassava
- 1 medium-size yam
- 1 carrot
- 1 bell pepper
- 1 onion
- 2 garlic cloves
- 1 can of sardines in tomato sauce
- 1 can of sardines in spicy sauce
- 2 tbsp vegetable oil
- 1 bouillon fish cube
- Handful of parsley
- Salt and pepper to taste
- 1 lime (optional but highly suggested)
Instructions
- Peel and cut the carrot, yam, and cassava into bite-size pieces.
- In a big pot, boil enough water to parboil de vegetables. Let them cook along with the bouillon cube for about 20 minutes or until they are fork-tender.
- In the meantime, in a skillet heat the oil and add the onion, garlic, and bell pepper cut into tiny pieces. Let them cook for a couple of minutes. Add the cans of sardines and stir to crumble the sardines.
- Place the bass fillets in the center of the skillet and let it cook over low heat for a couple of minutes on each side. It doesn't matter if the fish is a bit raw because it will end its cooking time inside the soup.
- Toss the fish and the sauce into the soup with the chopped parsley. Let it simmer for 10 minutes to get more flavor. Taste the soup and add salt and pepper if needed. I usually don’t need to add more salt because of the bouillon cube.
- Serve with some limes for a touch of freshness.
Nutrition
Calories: 263kcal | Carbohydrates: 20g | Protein: 19.2g | Fat: 11.9g | Saturated Fat: 3g | Cholesterol: 35mg | Fiber: 3g