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Sopa de pescado con coco

Categoría
Sopas y cremas
Dificultad
Fácil
Porciones
4

Ingredientes

  • 3 libras de pescado blanco cortado en trozos
  • Zumo de 2 limones
  • 1 cebolla picada
  • 1 lata pequeña de tomates pelados
  • 1 cucharada de comino
  • 3 dientes de ajo triturados
  • 2 hojas de laurel
  • 2 pimientos rojos ahumados
  • 1 lata leche de coco
  • 1 manojo de cilantro
  • 1 litro caldo de pescado
  • Sal y pimienta al gusto
  • 1 cucharada de pimentón

Preparación

  1. Sazonamos el pescado con sal, pimienta, zumo de limón y la mitad el ajo triturado, y reservamos.
  2. En una olla sofreímos la cebolla, y cuando esté transparente agregamos el ajo restante.
  3. Dejamos sofreír un poco y luego añadimos el pimentón, cuidando que no se queme.
  4. Agregamos el pescado junto con los pimientos y tomates cortados en cubos, y mezclamos bien para que todos los sabores se mezclen.
  5. Añadimos el caldo, la leche de coco, comino, laurel y cilantro; luego salpimentamos y dejamos cocinar por unos 20 a 25 minutos.