Puerto Rican Fish Soup

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A light, aromatic broth packed with fresh fish, tomatoes, and herbs, simmered to perfection for a comforting weeknight meal. This Puerto Rican-inspired seafood recipe, ready in about 40 minutes, pairs fish fillets, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs (snapper or cod, cut into 1-inch pieces) fish fillets
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1, finely chopped bell pepper
• 2 medium, chopped tomato
• 1/4 cup, chopped fresh cilantro
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 4 cups water
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1, cut into wedges (for serving) lime

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add the 1 large finely chopped onion and cook for 3-4 minutes until softened. Add the 3 minced garlic cloves and 1 finely chopped bell pepper, and cook for 3 more minutes until the vegetables are tender.
2. Step 2: Stir in 2 tbsp tomato paste and cook for 1 minute, then add the 2 chopped medium tomatoes and cook for 5 minutes until the tomatoes break down.
3. Step 3: Add 4 cups water, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add the 1.5 lbs fish fillets and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and serve hot with lime wedges on the side.