A coastal Cuban-style fish soup built on garlic, sofrito and a light coconut-chile broth, inspired by Oriente-region seafood cooking.
Coconut shows up far more in Cuba's eastern Oriente region - especially around Baracoa - than in Havana cooking, where Afro-Caribbean and Taino influences favor coconut milk in seafood pots. This soup takes that thread and builds a light, warmly spiced broth around white fish, using a classic sofrito base of onion, garlic and green pepper simmered into coconut milk with a whisper of chile heat. The technique that matters here is keeping the fish gentle: it goes in only at the very end and poaches in the hot broth for a few minutes rather than boiling, so it stays tender and doesn't break apart. The coconut milk is simmered first on its own so it has time to meld with the aromatics before the delicate protein arrives. This is a home-style Baracoa-inspired pot, not a fine-dining bisque - rustic, a little sweet from the coconut, a little sharp from lime, and meant to be eaten with white rice or Cuban bread to soak up the broth.
Serves 4
Heat olive oil in a soup pot over medium heat. Cook onion and green pepper 6-7 minutes until soft.
Stir in garlic, chile and cumin; cook 1 minute until fragrant, then add the tomato and cook 3 minutes until it breaks down.
Pour in coconut milk and stock. Bring to a gentle simmer and cook uncovered 12-15 minutes so the flavors meld and the broth thickens slightly.
Keep it at a bare simmer - a hard boil can cause coconut milk to separate and turn grainy.
Season fish lightly with salt, slide into the broth and poach 5-6 minutes until just opaque and flaking.
Remove from heat, stir in lime juice and taste for salt. Finish with chopped cilantro before serving.
Use full-fat canned coconut milk, not the diluted 'lite' version, or the broth will taste watery instead of rich.
Cut the fish into even, roughly 1.5-inch chunks so it all poaches at the same rate.
If your chile is very hot, remove the seeds and ribs first, then taste before adding a second slice.
Add peeled shrimp in the last 3 minutes for a mixed seafood version.
Stir in a handful of chopped malanga or yuca earlier in the simmer for a heartier, starchier pot.
Swap the chile for a pinch of dried aji amarillo powder if fresh chiles aren't available.
Refrigerate up to 2 days in an airtight container; the fish will continue to firm up, so reheat gently over low heat rather than microwaving on high.
Coconut-based seafood cooking is strongest in Cuba's eastern Oriente province, particularly Baracoa, where coconut palms and Afro-Caribbean culinary influence shaped a distinct regional cuisine different from the pork-and-rice cooking more associated with Havana.
Yes - any firm, mild white fish like grouper, mahi-mahi or cod works well; just avoid very delicate fillets that fall apart during poaching.
That happens when the broth boils too hard. Keep the heat at a gentle simmer once the coconut milk goes in, and stir occasionally.
A jalapeno or serrano is a fine substitute; use less if you want a milder broth, since Cuban coconut soups are typically only lightly spicy.
Per serving (420g / 14.8 oz) · 4 servings total
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