Sopa de Pescado Veracruzana (Veracruz Fish and Potato Soup)
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Ingredients
- 500 g cod loins
- 300 g potatoes
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 900 ml fish stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 204 kcal
- Protein
- 26.7 g
- Carbohydrate
- 18.6 g
- of which sugars
- 6 g
- Fat
- 1.5 g
- of which saturates
- 0.2 g
- Fibre
- 3.3 g
- Salt
- 2.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes.
- 2
Add the plum tomatoes and cook for 8 minutes, then pour in the fish stock.
- 3
Add the potatoes and simmer for 15 minutes until nearly tender.
- 4
Cut the cod loins into chunks, add to the pan and simmer for 5 minutes until cooked through and flakes easily.
- 5
Scatter with fresh coriander and serve hot.
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