Sopa de Pescado

Sopa de Pescado is a vibrant and flavorful Mexican fish soup, brimming with fresh ingredients and spices that create a comforting and nutritious dish. This high-protein soup is perfect for a light yet satisfying meal, showcasing the essence of coastal Mexican cuisine.

Ingredients

• white fish fillets (like tilapia or cod) - 250 grams
• olive oil - 2 tablespoons
• garlic, minced - 2 cloves
• onion, chopped - 1 medium
• carrot, diced - 1 medium
• zucchini, diced - 1 small
• tomato, diced - 1 medium
• vegetable broth - 500 milliliters
• fresh cilantro, chopped - 2 tablespoons
• lime juice - 1 tablespoon
• cumin powder - 1 teaspoon
• salt - to taste
• black pepper - to taste
• avocado, sliced - 1/2 medium (for garnish)

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
2. Add the diced carrot and zucchini to the pot, and sauté for about 5 minutes until they begin to soften.
3. Stir in the diced tomato, cumin powder, salt, and black pepper. Cook for another 2 minutes to allow the flavors to meld.
4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat and simmer for 10 minutes.
5. Add the fish fillets to the pot, cooking for an additional 5-7 minutes or until the fish is cooked through and flakes easily with a fork.
6. Remove the pot from heat and stir in the lime juice and chopped cilantro.
7. Serve the soup hot, garnished with sliced avocado and additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in omega-3 fatty acids from the fish, promoting heart health.

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