On cold rainy day, I dream of Sopa de Pescado con Leche! This Nicaraguan Fish Soup is so refreshing and hearty. It’s filled with lots of veggies, aromatics, a splash of milk for creaminess, and a squeeze of lime for freshness. Some compare this soup to a chowder, because it often features several types of seafood. This recipe is going to be a simple version.
Whole Fish or Filets
When it comes to making Sopa de Pescado con Leche, literally any type of fish or seafood works. My go-to preferences are whole fish or fish filets. One option is packed with fish flavor, and the other is simply convenient.
Option 1: Using whole fish is wonderful because the head and bones of the fish pack tons of flavor, but be sure to clean the fish well. This option requires much more effort.
Option 2: If you are looking for a flavorful but easy option, fish filets are great! I tend to use cod or haddock filets. They’re a dense but flakey fish with great natural flavor.
For extra density and variety, you can also mix and match your seafood. A version of this soup that I love features a combination of fish filets with fresh shrimp or crab. SO GOOD!
Building a Bold Soup Base
The most important part to making Sopa de Pescado Con Leche is really focusing on building a bold soup base. In Nicaragua, this fish soup starts with a combination of chopped/diced vegetables. Similar to an American- New Orleans style Mirepoix, this recipe starts with:
Ingredients
- Celery
- Onions
- Carrots
- Green peppers
- Tomatoes
Once you cook the veggies until soft, it’s time to add the liquid. This Nicaraguan Fish Soup may be simple, but it doesn’t include a simple-tasting broth.
I love the idea of maximizing the fish flavor without too much effort, so using fish stock is a MUST! It gives the illusion that the soup was cooked with whole fish heads. If fish broth isn’t available, a great substitute is low-sodium vegetable broth.
Last step in this Sopa de Pescado Con Leche is the….LECHE! Adding a touch of whole milk in this recipe, reminds me of the classic Lobster Bisque soup. It provides a nice amount of creaminess and body to the overall base of the soup. I LOVE IT. For extra flavor, I also add a squeeze of lime juice.
Sopa de Pescado Con Leche
Ingredients
- 8 oz cod filets
- 1/4 cup chopped white onions
- 1/4 cup chopped celery
- 1/4 cup chopped green peppers
- 1 small tomato (diced)
- 1 large carrot (chopped)
- 2 cups fish stock (or low sodium vegetable stock)
- 1 cup whole milk
- 1 cup white potato (small diced)
- 1 lime (squeezed)
- 1 tbsp garlic paste
- salt and pepper to taste
- dried oregano
- 1 tsp olive oil
Instructions
- 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!
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