Sopa de Pescado con Leche | Nicaraguan Fish Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while evaporated milk is more affordable.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is budget-friendly.

In a medium pot, on medium heat, add olive oil and chopped vegetables. Start with carrots first, since they are dense and take longer to soften. After 3 minutes, follow with celery, onions, green peppers and tomatoes. Cook for until soft and reduced in size. Roughly 5 more minutes.

Next add, garlic paste to soften vegetables. Quickly stir and incorporate until garlic is aromatic.

Complete soup base by adding fish stock and diced potatoes.

Season to taste with salt, black pepper and dried oregano. You may use whichever seasonings you like. Cook for 3 minutes.

Add whole milk and fish filets. Stir and allow soup to reduce for 5 minutes. The milk should slightly thicken with the broth. During this time, the fish will cook until white and flakey.

Finish with a fresh squeezed lime and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens