Colombian fish soup is a comforting coastal-style soup made with firm white fish, yuca, green plantain, potatoes, corn, and a savory tomato-and-scallion base. This version takes inspiration from Colombian sancocho de pescado, a dish with regional and family variations, and builds a satisfying broth without masking the fish’s delicate flavor.
Ingredients
- 2 lb (900 g) firm white fish fillets, such as snapper, cod, grouper, or tilapia, cut into 2-inch (5 cm) pieces
- 8 cups (1.9 L) fish stock, preferably low-sodium
- 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
- 1 medium yellow onion, about 1 cup (150 g), finely chopped
- 3 medium ripe tomatoes, about 1 lb (450 g), diced
- 3 scallions, about 3 oz (85 g), thinly sliced
- 3 garlic cloves, about 1 tbsp (9 g), minced
- 1 tsp (2 g) ground cumin
- 1 green plantain, about 10 oz (280 g), peeled and cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) peeled yuca (cassava), fresh or thawed frozen, cut into 1½-inch (4 cm) chunks
- 2 medium Yukon Gold or red potatoes, about 12 oz (340 g), cut into 1-inch (2.5 cm) pieces
- 2 ears corn, about 1 lb (450 g), cut crosswise into 4 pieces each
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (15 g) chopped fresh cilantro, divided
- 2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
Instructions
- Prepare the fish and vegetables. Pat the fish dry and cut it into even pieces so it cooks at roughly the same rate. Check carefully for pin bones, especially if using a whole-fillet cut. If the fish is frozen, thaw it in the refrigerator before cooking and drain away excess liquid. Peel the plantain and yuca, and cut the vegetables as listed. Yuca can have a firm, fibrous core; if yours does, cut it into manageable sections and remove the central core before adding it to the pot.
- Make the tomato-scallion base. Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the onion and scallions and cook for about 3 minutes, stirring until softened. Stir in the garlic and cumin for 30 seconds, then add the tomatoes, salt, and pepper. Cook for about 4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices. This quick base, similar in spirit to a simple hogao, gives the broth savory depth without needing a long simmer.
- Start the broth and cook the firm roots. Pour in the fish stock and bring it to a boil. Add the plantain and yuca, lower the heat to maintain a steady simmer, and cook uncovered for 15 minutes. Keep the simmer gentle rather than letting the pot boil hard; a rolling boil can break up the vegetables and make the broth cloudy. If the stock is especially salty, wait until the end to adjust the seasoning.
- Add the potatoes and corn. Stir in the potatoes and corn pieces and simmer for 10 minutes. The vegetables should be getting tender but should still hold their shape. Check a piece of yuca with a fork: it should be softening, not yet falling apart. If your yuca chunks are unusually large, give them a few extra minutes before adding the fish so that the fish does not have to wait in the hot broth.
- Poach the fish gently. Lower the heat so the broth barely simmers, then slide in the fish pieces and avoid stirring vigorously. Cook for about 8 to 10 minutes, depending on their thickness. Check the center of a thick piece with a food thermometer: USDA FSIS guidance sets the safe minimum internal temperature for fish at 145°F (63°C). The flesh should be opaque and separate easily into flakes; remove the pot from the heat as soon as the fish reaches temperature to help prevent it from turning dry or breaking apart.
- Finish and taste. Stir in the lime juice and half of the cilantro gently. Taste the broth and add more salt, pepper, or lime as needed. If the soup tastes flat, a little more salt or a squeeze of lime usually brings the tomato, fish, and herbs into clearer balance. Let it stand for 2 minutes off the heat so the flavors settle, without leaving it at room temperature for an extended period.
- Ladle and garnish. Divide the fish and vegetables among warm bowls, then ladle broth over them. Scatter the remaining cilantro on top and serve lime wedges alongside. Try to lift the fish with a slotted spoon or ladle rather than stirring it through the pot, since cooked fish is delicate.
Tips
- Choose a fish that can hold its shape. Snapper, grouper, cod, and tilapia all work; use evenly cut pieces and add them only near the end. Very thin fillets can cook in less time, so begin checking those after about 6 minutes.
- Make the yuca manageable. Fresh yuca is sold in some Latin American and Caribbean groceries, while frozen peeled yuca is often easier to prep. If neither is available, use an equal weight of peeled russet potato. The soup will lose yuca’s slightly chewy, starchy texture but will still be hearty.
- Keep the broth at a gentle simmer. Vigorous boiling can break apart the fish and soften the potatoes too much. If the soup stops simmering after you add cold fish, bring it back slowly over medium-low heat rather than turning the burner up high.
- Season in stages. Fish stocks differ in saltiness, so start with the listed amount and adjust after the vegetables and fish cook. Add lime at the end; prolonged boiling can mute its fresh flavor.
Serving Suggestions
Serve the soup hot in deep bowls, making sure each serving gets a mix of fish, yuca, plantain, potato, corn, and broth. Lime wedges and extra chopped cilantro let everyone brighten their bowl to taste. A small bowl of ají or another Colombian-style fresh chile sauce is a good optional accompaniment for diners who want heat; keep it on the side so the mild fish broth stays balanced.
For a more substantial meal, offer plain white rice alongside or spoon a little rice into the broth at the table. Ripe avocado, sliced tomato, or a simple green salad can add a cool, fresh contrast. If serving bread, choose a crusty loaf for soaking up the broth, while remembering that rice and bread together may make the meal quite filling.
Variations
Use a different firm fish. The recipe is flexible about the fish, and the exact choice often depends on what is local and fresh. Choose a mild white fish in pieces of similar thickness. If using a fish with a stronger flavor, keep the lime and cilantro on the table so each person can adjust the bowl.
Substitute the roots thoughtfully. Yuca gives the soup a distinct tender-yet-firm bite. Frozen peeled yuca is a convenient option; if using it, follow its package guidance for handling and check tenderness as it simmers. If yuca is unavailable, extra potato is practical, though the broth and texture will be less characteristic. Green plantain is also important to the flavor and texture; an unripe, very firm banana is not a close substitute, so use another potato if you cannot find plantain.
Add coconut milk for a coastal-inspired variation. Stir in 1 cup (240 ml) unsweetened coconut milk with the fish stock, reducing the stock to 7 cups (1.65 L). It makes the broth creamier and slightly sweet, so finish with lime and taste carefully for salt. Coconut milk is an optional variation rather than a required ingredient in this version.
Adjust the vegetables or seasoning. If corn is out of season, use 1½ cups (225 g) frozen corn and add it with the potatoes. For a little warmth, add a pinch of red pepper flakes with the garlic; for a more herb-forward bowl, use extra cilantro at serving. Avoid adding delicate herbs early, since a long simmer dulls their fresh aroma.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, preferably in shallow, covered containers. For best texture, store the fish and broth with the vegetables rather than leaving the pot on the counter to cool. The soup keeps for 3 to 4 days in the refrigerator. The fish will become firmer after chilling, and the yuca and potatoes may absorb some broth, so the reheated soup can be thicker than when freshly made.
Reheat only the portion you plan to eat in a covered saucepan over medium-low heat, stirring gently around the vegetables and turning fish pieces carefully. Add a splash of stock or water if it has thickened. Heat leftovers to 165°F (74°C), checking the temperature in more than one spot, then serve promptly. A microwave also works: cover the bowl loosely, heat in short intervals, and stir the broth gently between intervals to distribute the heat. Avoid repeatedly reheating the entire batch.
Freezing is possible, but the potatoes and fish may become softer or slightly grainy after thawing. If you plan to freeze portions, do so promptly in freezer-safe containers and use within about 2 months for better quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not refreeze a portion that has already been thawed and reheated.
Frequently Asked Questions
What fish is best for Colombian fish soup?
Choose a fresh or properly thawed firm white fish that is available where you shop. Snapper, cod, grouper, and tilapia are useful options, but thickness matters more than the name: similarly sized pieces cook evenly and are easier to check for doneness. Avoid stirring hard after adding the fish.
Can I make this soup with frozen fish?
Yes. Thaw the fish in the refrigerator first, then pat it dry and cut it into even pieces. Adding fish while still frozen can cool the broth, release extra water, and make the cooking time unpredictable. Keep thawed seafood refrigerated until it is ready to go into the pot.
How do I know when the yuca is cooked?
Test a thick piece with a fork. Properly cooked yuca should be tender enough for the fork to pass through without much resistance, while still holding together in the soup. If it remains firm after the fish is cooked, lift the fish out carefully and simmer the yuca longer; return the fish only briefly once the roots are tender.
Can I prepare Colombian fish soup ahead of time?
You can chop the vegetables and make the tomato-scallion base a day ahead, then cover and refrigerate them. For the best fish texture, cook the broth and vegetables first and add the fish shortly before serving. If the entire soup is cooked ahead, chill it promptly and reheat gently to 165°F (74°C); expect the fish to be softer than in a freshly cooked batch.
Is this soup spicy?
No, the recipe as written is mild. Scallions, garlic, cumin, tomato, and cilantro flavor the broth without adding chile heat. Put ají, hot sauce, or minced fresh chile on the table so guests can spice their own bowls without changing the pot for everyone.
What can I use instead of fish stock?
Use low-sodium vegetable broth or water if fish stock is unavailable. Vegetable broth makes a slightly less seafood-forward soup, while water gives a lighter broth; either can work because the tomato base, fish, and vegetables provide plenty of flavor. Taste before adding more salt, especially if using a packaged broth.
Related
- Colombian Food for Lunch: Arroz con Pollo
- Colombian Chorizo Recipe: Juicy, Grilled Pork Sausage
- Colombian Salad Recipe: Fresh Avocado, Tomato & Lime
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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