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Sopa de Pescado con Coco y Aguacate

A recipe from Dominican Republic.

🇩🇴 Dominican RepublichighProteinlowCarbgymFood
Sopa de Pescado con Coco y Aguacate

Nutrition (per serving)

420Calories
22 gProtein
28 gCarbs
20 gFat
4 gSugar
1000 mgSalt

Ingredients

  • 1 lb Pescado
  • 2 Aguacate
  • 1 cup Coco
  • 2 tbsp Aceite
  • 1 Cebolla
  • 1/2 tsp Pimienta
  • 1/2 tsp Sal
  • 2 cloves Ajo
  • 2 cups Caldo de Pescado

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
  2. Add fish and cook until opaque and flake easily with a fork, about 4-5 minutes.
  3. Add coconut milk and bring to a simmer.
  4. Reduce heat to low and cook for 10 minutes or until the soup has thickened slightly.
  5. Stir in avocado and cook for 2 minutes or until heated through.
  6. Season with salt, pepper, and a squeeze of lime juice.
  7. Serve hot, garnished with chopped fresh cilantro and toasted coconut flakes.
  8. Repeat as necessary for desired consistency.
  9. Taste and adjust seasoning before serving.
  10. Serve immediately and enjoy!
  11. Garnish with chopped fresh cilantro and toasted coconut flakes.
  12. Serve hot, garnished with additional avocado slices and toasted coconut flakes if desired.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.