Sopa Isleña – Abuela’s Cuban Fish Soup

Abuela’s Cuban Fish Soup, or Sopa Isleña, is a traditional dish in the family. The soup is said to be healthy and delicious and is often made by families who have Cuban heritage. Abuela Conchita is one such person, and she has passed down her recipe for the soup to generations of her family.

The way Abuela Conchita prepared it was handed down for generations, but it’s not a real secret anymore.

Learn how to do it, and learn why it’s a healthy and delicious way of making us feel a little less homesick.

You may garnish the soup with crisp croutons or, if you choose, mix the untoasted bread cubes into the simmering soup for extra texture.

One 3-pound snapper, cleaned, boned, and cut into chunks (sole, halibut, or grouper may

 be used)

4 medium-size all-purpose potatoes, peeled and cubed

1 large onion, diced

4 large, ripe tomatoes, cut into chunks

1 14 oz can Conchita Pimientos, diced

1 can Conchita Sofrito

1 cup (1/2 of 14 oz can) Conchita Coconut Milk

1 cup Conchita Cooking Wine

4 tablespoons Conchita Olive Oil

½ teaspoon ground cumin

Several sprigs fresh parsley

4 cloves garlic, crushed

5 black peppercorns

¼ teaspoon dried oregano

1 bay leaf

Pinch of powdered saffron or one saffron thread, crushed

2 quarts water

1 loaf day-old Cuban, Italian, or French bread, cut into 1” cubes

3 tbsp butter

1 tbsp finely chopped fresh parsley

Salt and pepper to taste

8 lime wedges for garnish

1. In a large stock pot, heat the olive oil over medium heat, adding the onions and pimientos and cook for 5 minutes until onions are softened. Add the garlic and stir for 30 seconds. Add in the sofrito, the cooking wine, the tomatoes, the dried spices and stir together.
2. Over high heat, add the water and the fish chunks, and bring it to a boil. Lower heat to low, and simmer for 30 minutes, covered.
3. Add the diced potatoes and the coconut milk, and simmer for another 20 minutes.
4. To prepare the croutons, melt the butter over medium heat in a medium-size saucepan, then add the bread cubes and cook, stirring, until golden brown. 
5. Serve the fish soup hot, garnished with the chopped parsley, lime wedges, and croutons.

MAKES 8 SERVINGS