Sopa de Pescado con Leche de Coco: Easy Recipe

Sopa de pescado con leche de coco is a comforting, aromatic fish soup from the coastal regions of Latin America and the Caribbean, where coconut milk meets fresh seafood. The broth is silky, lightly sweet, and infused with garlic, onion, and cilantro, making it a satisfying yet light meal. This recipe uses firm white fish and a handful of pantry staples to create a restaurant-quality soup in under an hour.

Ingredients

1 lb (450 g) firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch chunks
2 tablespoons (30 ml) olive oil
1 medium onion, finely chopped (about 1 cup / 150 g)
3 cloves garlic, minced
1 red bell pepper, seeded and diced (about 1 cup / 150 g)
1 jalapeño, seeded and minced (optional, for heat)
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups (960 ml) fish stock or low-sodium chicken broth
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 cup (150 g) diced tomatoes (canned or fresh, drained)
1 cup (90 g) green beans, trimmed and cut into 1-inch pieces (optional)
1/2 cup (20 g) fresh cilantro, chopped, plus more for garnish
1 lime, cut into wedges for serving
Salt and freshly ground black pepper, to taste

Instructions

Pat the fish chunks dry with paper towels and season lightly with salt and pepper. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes until fragrant.
Stir in the cumin and coriander and cook for 1 minute to toast the spices.
Pour in the fish stock and bring to a simmer. Add the coconut milk and diced tomatoes. Return to a gentle simmer and cook for 10 minutes to meld the flavors.
Add the green beans (if using) and simmer for 5 minutes, until just tender.
Gently add the fish chunks to the pot. Simmer uncovered for 5–7 minutes, until the fish is opaque and flakes easily with a fork. The fish should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer.
Stir in the chopped cilantro and taste the broth. Adjust seasoning with salt and pepper.
Ladle the soup into bowls, garnish with extra cilantro, and serve with lime wedges on the side.

Tips

Fish choice: Use a firm, white fish that holds up to simmering, like cod, halibut, or snapper. Avoid delicate fish like sole or flounder, which may break apart. If you use frozen fish, thaw it completely in the refrigerator and pat dry before cooking.
Coconut milk: Full-fat coconut milk gives the soup its rich, velvety texture. Light coconut milk will work but produce a thinner broth. If you prefer a less rich soup, use half coconut milk and half stock.
Spice level: The jalapeño adds a mild heat. For a spicier soup, keep the seeds or add a pinch of cayenne. For a mild version, omit it entirely.
Don’t overcook the fish: Add the fish at the end and simmer gently. Overcooking makes it tough and rubbery. The fish is done when it turns opaque and flakes easily.

Serving Suggestions

Serve the soup hot with steamed white rice or warm crusty bread to soak up the broth. A side of avocado slices and a simple green salad make a complete meal. For a heartier version, add cooked plantains or yuca on the side.

Variations

Seafood mix: Replace half of the fish with shrimp or scallops. Add shrimp during the last 3–4 minutes of cooking, as they cook quickly.
Vegetable boost: Add diced zucchini, carrots, or potatoes along with the green beans for extra heartiness.
Herb swap: Use culantro (recao) instead of cilantro for a more authentic Latin American flavor, or add a handful of fresh basil at the end.
Acidic twist: Stir in a tablespoon of lime juice just before serving for a brighter, more tangy broth.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally, until hot (165°F / 74°C). Avoid boiling, as the fish may break apart. The soup can also be frozen for up to 2 months, but note that the coconut milk may separate slightly upon thawing; whisk it well while reheating. For best texture, consume within 3 days.

Frequently Asked Questions

Can I use frozen fish? Yes, frozen fish works well. Thaw it in the refrigerator overnight, pat it dry, and use as directed. Do not thaw at room temperature for safety.

What if I don’t have fish stock? Use low-sodium chicken broth or vegetable broth. The flavor will be slightly different but still delicious. You can also make a quick stock by simmering fish bones with water, onion, and herbs for 20 minutes, then straining.

Can I make this soup dairy-free? This recipe is naturally dairy-free, as it uses coconut milk instead of cream. Just ensure your broth is also dairy-free.

How do I prevent the coconut milk from curdling? Curdling can happen if the soup boils too vigorously or if the coconut milk is very cold. Add it at a gentle simmer and stir frequently. Use full-fat coconut milk for stability.

Can I add other seafood? Absolutely. Shrimp, scallops, or mussels are great additions. Adjust cooking times: shrimp and scallops need only 3–4 minutes, while mussels take about 5–7 minutes until they open.

Is this soup spicy? It has a mild warmth from the jalapeño, but you can adjust the heat to your preference. For no heat, omit the jalapeño; for more, add a pinch of cayenne or a sliced habanero.

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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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