Sopa de Pescado with Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A fragrant Caribbean fish soup simmered with coconut milk, bell peppers, and tomatoes, creating a creamy and aromatic dish perfect for any meal. This puerto rican-inspired seafood ready in about 65 minutes pairs fish, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 lb, firm white fish like cod or snapper, cut into 1-inch cubes fish
• 1 can (13.5 oz) coconut milk
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1, diced bell pepper
• 1, diced carrot
• 2 stalks, diced celery
• 1, diced tomato
• 2 cups chicken broth
• 1, juiced lime
• 1/4 cup, chopped cilantro
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a large pot, combine 1 small finely chopped onion, 2 minced garlic cloves, 1 diced bell pepper, 1 diced carrot, and 2 diced celery stalks. Cook over medium heat for 5 minutes until vegetables are softened.
2. Step 2: Add 1 lb cubed fish, 2 cups chicken broth, and 1 can coconut milk. Bring to a simmer and cook for 10 minutes, then stir in 1 diced tomato, 1 teaspoon salt, and 1/4 teaspoon black pepper.
3. Step 3: Simmer for 5 more minutes until the fish is cooked through and vegetables are tender. Stir in 1/4 cup chopped cilantro and 1 tablespoon lime juice, then remove from heat.