Fish Soup Ecuadorian Recipe

Ecuadorian cuisine is a fascinating tapestry woven from a rich blend of indigenous, African, and Spanish influences, with each region offering unique dishes that showcase the country’s diverse geography and culture. One of the standout dishes in Ecuadorian coastal regions is fish soup, a vibrant and flavorful dish that carries the essence of the Pacific Ocean right to your bowl. This dish is perfect for those who want a taste of the sea paired with fresh, tangy ingredients and a savory broth.

What makes Ecuadorian fish soup (known as sopa de pescado or caldo de pescado) so special? It’s the balance of flavors – a combination of tender fish, earthy vegetables, aromatic herbs, and the citrusy tang of lime or orange that really brings the dish to life. You don’t need to be an expert chef to whip this up; with the right ingredients and a little patience, you can enjoy a meal that is both nourishing and bursting with flavor.

Whether you’re planning to serve it as a starter, a light meal, or a hearty main course, this dish is sure to impress. Let’s dive into how you can make it at home.

Ecuador’s fish soup is typically made with white fish, and it’s common to use species like corvina or pargo (snapper), but you can also opt for other local fish if you can’t find these. The broth is rich yet light, filled with the perfect mix of vegetables and herbs that give the soup its characteristic freshness. It’s often accompanied by rice or fried plantains to make it even more filling, and a sprinkle of cilantro adds an extra punch of flavor.

Here’s a straightforward way to bring this Ecuadorian classic to your kitchen.

Ingredients Needed

To make a traditional Ecuadorian fish soup, here’s what you’ll need:

White fish (preferably corvina or snapper) – about 2 pounds, cut into chunks
Water – about 6 cups (or you can substitute some with fish stock for a richer flavor)
Tomato – 1 large, diced
Yellow onion – 1 medium, finely chopped
Garlic – 3 cloves, minced
Bell pepper – 1, chopped (red or green)
Cilantro – 1 bunch, chopped (reserve a small handful for garnish)
Lemon or lime – 2, juiced (this adds a zingy freshness)
Plantain – 1, peeled and sliced into rounds (optional, but traditional)
Potatoes – 2 medium, diced (preferably waxy potatoes like Yukon Gold)
Carrot – 1 large, peeled and chopped
Fish sauce – 1 tablespoon (optional, but it adds depth)
Salt and pepper – to taste
Olive oil – 2 tablespoons
Chili or hot pepper – optional, for heat (use according to your preference)
Rice – for serving (optional)

Cooking Instructions

Now, let’s get down to the cooking process. Follow these steps, and you’ll have a beautiful pot of Ecuadorian fish soup ready to serve in no time!

Prepare the fish: Start by cutting the fish into chunks, ensuring they are bite-sized pieces. Season with a pinch of salt and pepper, then set aside.
Prepare the vegetables: Dice the tomatoes, onions, bell peppers, and carrots. Peel and slice the plantain, and chop the potatoes into cubes.
Make the base: Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and bell pepper. Sauté until softened and fragrant, about 3-5 minutes.
Add tomatoes and seasoning: Stir in the diced tomatoes and cook for another 3 minutes. At this point, you can also add a pinch of salt, pepper, and chili or hot pepper if you like a bit of spice.
Simmer the soup: Pour in the water (or fish stock for more flavor) and bring it to a boil. Add the carrots, potatoes, and plantains. Reduce the heat and let the soup simmer for about 20 minutes, or until the vegetables are tender.
Add the fish: Once the vegetables are soft, carefully add the fish chunks to the pot. Let them cook for another 8-10 minutes, or until they turn opaque and flaky.
Finishing touches: Squeeze in the fresh lime or lemon juice, then stir in the chopped cilantro. Adjust the seasoning to taste. If the soup is too thick, you can add a bit more water to get the desired consistency.
Serve: Ladle the soup into bowls and garnish with extra cilantro. Serve it with a side of white rice or fried plantains for an authentic experience.

Ingredient Insights

White Fish: Freshness is key when choosing your fish. Local varieties like corvina or pargo are perfect because they have a firm, delicate texture that holds up well in the soup. If you can’t get these, any mild white fish like tilapia, cod, or bass will work just fine.
Plantains: Adding plantains to the soup gives it an interesting texture and subtle sweetness. They’re not just for frying! When boiled, plantains absorb the flavors of the soup, giving it a hearty, comforting feel.
Citrus (Lime/Lemon): The bright acidity of lime or lemon is absolutely essential in this recipe. It balances the richness of the fish and adds that refreshing zing that makes this soup so special.
Herbs (Cilantro): Cilantro gives the soup a vibrant, fresh lift. It’s typical in Ecuadorian cuisine and works harmoniously with the other ingredients.

Expert Tips

Fish stock: If you want to make the soup even more flavorful, try using homemade fish stock instead of water. You can easily make stock by simmering fish bones with onions, garlic, and herbs for an hour or so.
Don’t overcook the fish: The fish should be added toward the end of cooking to ensure it doesn’t turn rubbery or fall apart. Just let it cook for about 8 minutes.
Season in layers: Add seasoning in stages, starting with the onions and garlic, then the tomatoes, and finally the fish. This allows each ingredient to bring out its fullest flavor.
Customize your heat: If you prefer your soup spicier, you can add sliced chili peppers or a dash of hot sauce to the soup after it’s finished cooking. The heat can also be adjusted by the type of chili pepper you use, so feel free to experiment.

Recipe Variations

Ecuadorian fish soup is versatile, and you can easily modify it to suit your tastes or use ingredients you have on hand:

Add coconut milk: For a richer, creamier version, add a can of coconut milk towards the end of cooking. This will give the soup a tropical twist that’s commonly found in Ecuador’s coastal recipes.
Vegetarian version: You can make a vegetarian version of this soup by omitting the fish and instead using hearty vegetables like zucchini, corn, and beans. This will still give you a delicious, satisfying bowl of soup, just without the fish!
Add corn: Another variation includes adding hominy or corn kernels to the soup for added texture and flavor. This is especially popular in more rural areas of Ecuador.
Serve with avocado: Slices of creamy avocado on top of the soup give it an extra layer of richness and texture.

Final Words

Ecuadorian fish soup is the perfect way to bring a little bit of the Ecuadorian coastline into your home. The combination of fresh fish, vibrant vegetables, citrusy tang, and fragrant herbs creates a truly special dish that is both comforting and invigorating. Whether you’re new to Ecuadorian cuisine or just looking to expand your cooking repertoire, this recipe is easy to make and packed with flavors that will transport you straight to the heart of Ecuador.

Fish Soup Ecuadorian Recipe