Ingredients with Measurements:
- 1 lb. white fish fillets, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups canned diced tomatoes
- 4 cups fish or chicken broth
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. dried oregano
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special Equipment Needed:
- Large soup pot
- Wooden spoon
- Ladle
- Knife
- Cutting board
Step-by-Step Instructions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add onion and garlic, and cook until onion is translucent, about 5 minutes.
3. Add red and green bell peppers, and cook for another 5 minutes.
4. Add canned diced tomatoes, fish or chicken broth, chili powder, cumin, and dried oregano. Stir well.
5. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
6. Add fish fillets to the pot, and cook for another 5 minutes or until fish is cooked through.
7. Season with salt and pepper to taste.
8. Ladle soup into bowls and garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 13g
Protein: 22g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish fillets can be used in place of the recommended fish.
- Fresh tomatoes can be used instead of canned diced tomatoes.
- Vegetable broth can be used instead of fish or chicken broth.
Variations:
- Add cooked rice or quinoa to the soup for a heartier meal.
- Use shrimp or scallops instead of fish.
- Add a can of black beans for extra protein and fiber.
Tips and Tricks:
- Use a fish spatula to gently flip fish fillets in the soup.
- Adjust the amount of chili powder to your desired level of spiciness.
- Serve with warm tortillas or crusty bread for dipping.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve soup in colorful bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested Side Dishes:
- Avocado and tomato salad
- Grilled vegetables
- Mexican rice
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food Safety Advice:
- Make sure fish is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Sopa de Gato, or "Cat Soup," is a traditional Mexican soup made with fish and tomatoes. It is believed to have originated in the coastal regions of Mexico, where fresh seafood is abundant.
Flavor Profiles:
This soup is spicy, tangy, and savory, with a hint of sweetness from the bell peppers and tomatoes.
Serving Suggestions:
Serve this soup as a main dish for lunch or dinner. It pairs well with warm tortillas or crusty bread for dipping.
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Region: Mexican