A Colombian coastal fish soup made with fresh fish, yuca, plantains, and coconut milk, seasoned with cilantro and lime, a staple of the Pacific and Caribbean coast.
Ingredients
2 lbs firm white fish fillets, cut into chunks
1 lb yuca (cassava), peeled and cut into rounds
1 green plantain, peeled and cut into rounds
1 cup coconut milk
4 cups fish stock or water
2 large tomatoes, chopped
1 large onion, diced
4 cloves garlic, minced
1/2 cup fresh cilantro, chopped
2 limes, juiced
1 tsp cumin
Salt and pepper to taste
Instructions
1Bring the fish stock to a boil in a large pot, add the yuca rounds and green plantain pieces, and cook for 15 minutes until they begin to soften.
2In a separate skillet, sauté the onion, garlic, and tomatoes with cumin until they form a fragrant sofrito, about 8 minutes, then add this to the pot.
3Pour in the coconut milk and stir well, bringing the soup back to a gentle simmer over medium-low heat for another 10 minutes.
4Add the fish chunks carefully to the simmering broth and cook gently for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.
5Remove from heat, stir in the fresh lime juice and cilantro, season with salt and pepper, and serve hot in deep bowls with extra lime wedges.
Did You Know?
Coastal Colombians believe that caldo de pescado has restorative powers and is the traditional remedy for a hangover, commonly served on January 1st after New Year celebrations.