Sopa de Pescado Con Leche
Sopa de Pescado con Leche is a Nicaraguan Fish Soup cooked with a Mirepoux of sorts, with the addition of chopped tomatoes, diced potatoes, a splash of milk for creaminess. Served with a fresh squeezed lime, this soup is perfectly fresh and hearty.
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
- 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!