Sopa de Pescado con Coco

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Aromatic fish soup with coconut milk, plantains, and fresh herbs, featuring tender white fish and vibrant tropical flavors. This puerto rican-inspired soups ready in about 45 minutes pairs White fish fillets, (13.5 oz) Coconut milk, medium Plantains 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice plantains into 1/4-inch thick rounds. Heat 1 tbsp olive oil in a large pot over medium heat. Sauté plantains for 3 minutes until slightly softened, then remove and set aside.
  2. Step 2: Dice tomatoes and onion into 1/4-inch pieces. Mince garlic. Heat remaining 1 tbsp olive oil in the pot. Add tomatoes, onion, and garlic, cooking for 5 minutes until tomatoes break down and mixture is fragrant.
  3. Step 3: Add coconut milk and 1 cup water to the pot. Bring to a gentle simmer. Add fish fillets, pressing down gently to submerge. Cook for 8-10 minutes until fish is opaque and flakes easily.
  4. Step 4: Return plantains to the pot. Stir in chopped cilantro and juice from 1/2 lime. Simmer for 2 minutes to meld flavors. Adjust seasoning with salt and more lime juice if needed.
  5. Step 5: Serve hot with extra lime wedges and cilantro garnish. Accompany with steamed rice or plantain slices.

Frequently asked questions

How long does Sopa de Pescado con Coco take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sopa de Pescado con Coco?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white fish fillets from drying out.

Can I substitute ingredients in Sopa de Pescado con Coco?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sopa de Pescado con Coco for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sopa de Pescado con Coco?

Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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