Sopa de Pescado

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water + fish bouillon

Vegetable stock is lower in calories and can be made at home.

saffron

🥗Healthier: turmeric

💰Cheaper: curry powder

Turmeric adds color and flavor at a lower cost.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced bell pepper and cook for another 3-4 minutes.

Add chopped tomatoes and cook until softened, about 5 minutes.

Pour in fish stock and bring to a simmer.

Add paprika, saffron, bay leaves, salt, and black pepper; stir to combine.

Incorporate diced potatoes and carrots; simmer until tender, about 15 minutes.

Add fish fillets and cook until opaque, about 5-7 minutes.

Adjust seasoning to taste and remove bay leaves.

Stir in chopped parsley and a squeeze of lemon juice before serving.

Serve hot with crusty bread.

Cooking Techniques

Spice Level:

Allergens