Fish and Rice Soup

Name: Fish and Rice Soup
Prep time: 15 min
Cook time: 40 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 400g white fish fillets (such as cod or snapper), cut into chunks; 100g rice; 1 liter fish stock; 1 small onion, finely chopped; 1 bell pepper, diced; 2 garlic cloves, minced; 2 tomatoes, chopped; 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon ground cumin; Fresh cilantro, chopped; Juice of 1 lime; Salt and black pepper to taste

May 1, 2026

A comforting Caribbean-style fish soup with rice, aromatic vegetables, and herbs, simmered into a light yet flavorful broth.

Prep 15min
Cook 40min
Total 55min
Yield 4 servings

Ingredients

400g white fish fillets (such as cod or snapper), cut into chunks
100g rice
1 liter fish stock
1 small onion, finely chopped
1 bell pepper, diced
2 garlic cloves, minced
2 tomatoes, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
Fresh cilantro, chopped
Juice of 1 lime
Salt and black pepper to taste

Instructions

Rinse the rice under cold water until the water runs clear; set aside.
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
Add chopped tomatoes, paprika, and cumin. Cook for 5 minutes until slightly reduced.
Pour in the fish stock and bring to a gentle boil.
Add the rice and simmer for 15 minutes, stirring occasionally.
Add the fish pieces and cook for another 8–10 minutes until the fish is tender and fully cooked.
Season with salt, black pepper, and lime juice.
Garnish with fresh cilantro and serve hot.

Notes

This recipe is inspired by a passage from Trilogía sucia de La Habana by Pedro Juan Gutiérrez. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.