Cuban fish soup with potatoes and green peas
4 servings
60 minutes
Cuban fish soup with potatoes and green peas is a cozy and aromatic dish reflecting the warm soul of Cuban cuisine. Inspired by island gastronomic traditions, this soup combines the freshness of seafood, the tenderness of vegetables, and the richness of milk, creating a harmonious balance of flavors. Light yet nourishing, it warms and energizes. Potatoes and green peas add softness and a sweet note to the soup, while spices provide subtle spicy hints. This soup is perfect for family lunches as well as cozy evenings. Cubans appreciate it for its simplicity in preparation and richness of taste sensations. It can be served with crispy bread and fresh herbs, enjoying its unique Caribbean atmosphere.
1
Clean the fish, cut it into large pieces, and cover with cold water. Bring to a boil and remove the foam. Add onion, bay leaf, and pepper.
- Fish: 500 g
- Onion: 1 head
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
2
Remove the fish, cut it into pieces, remove the bones, and chop it in a blender.
- Fish: 500 g
3
Strain the broth and mix in flour and butter. Add chopped fish, green peas, diced carrots, and potatoes. Season with salt and pepper, and cook until done.
- Wheat flour: 3 tablespoons
- Butter: 3 tablespoons
- Fish: 500 g
- Green peas: 200 g
- Carrot: 1 piece
- Potato: 2 pieces
- Salt: to taste
4
Pour milk into the soup, heat it up, and remove from heat.
- Milk: 300 ml
