Dominica - Sopa de Pescado
This fish soup might not look like anything special, but don’t let appearances fool you. This soup is absolutely full of flavor, and I didn’t even use a fish head for it! Although, traditionally, you SHOULD use a fish head - I just don’t have the access to one. But it should not only be cheaper that way, it’s also the traditional way.
Beautiful fish flavoring, a little oil, some veggies (potato, butternut squash or pumpkin, carrots), and simmer for a short while. It really is a simple dish that can cure any HANGOVER.
I’ve come to notice that there are a lot of island dishes with very simple ingredients. Yet somehow, they pack the most punch. Highly recommend. My partner and I both agree we’ll be making this more often.
1 1/2 lbs sea bass fillet or any other white fish (divided)
2 tbsp olive oil
1 lime (juice)
2 garlic cloves (sliced)
1 large carrot (diced)
1 cup potatoes (diced)
1 cup pumpkin (sub butternut squash) (diced)
8 cups water (divided)
2 sprigs cilantro
Note: This recipe is extremely easy, and very short.
In a big pot on high heat, mix half the fish, oil, lime juice, garlic, carrot, potatoes, and pumpkin. If you can find it at your local grocery store, use a fish head and save the actual fish filets for later in the cooking process. Add half the water and wait for it to boil. Once it starts to boil, reduce the heat to medium and cook until the vegetables are cooked through. about 20 minutes.
Remove the fish head and add the filets to the pot, including the cilantro and the second half of the water. Reduce the heat to low until the newly-added fish is cooked through, about 10 minutes. Season with salt and serve immediately.
Recipe adapted from Dominican Cooking.