Costa RicaCosta Rica

Sopa de Pescado - Fish Soup

Cooking Time: 20 min Yield: 4 servings Level: Intermediate


1/2 cube of butter
2 medium onions, chopped
Salt to taste
2 sea bass heads, eyes removed
1 small vegetable pear, chopped
2 medium potatoes, chopped
2 medium carrots, chopped
1 bunch cilantro, chopped
2 ribs celery, chopped
6 cups milk
1/2 cup noodles
1 packet seafood broth powder
2 seafood bouillon


  1. Bring fish heads with three cups water to a boil. Boil for 15 minutes. Add cilantro and celery. Continue boiling for 3 more minutes. Strain mix and store liquid in a saucepan.
  2. Debone fish heads and transfer their meat to a saucepan. Pour stored liquid in the meat. Add seafood stock, seafood broth powder, vegetable pear, potatoes, and carrots. Bring the mix to boil. Add noodles. Simmer until vegetables are cooked. Add 6 cups milk. Bring it to boil again and add salt to taste.
  3. Heat butter in a skillet over medium high. Add onions and cook until golden brown. Pour onions in soup. Serve with rice or bread toast.