Sopa di Piska

About This Recipe

Sopa di Piska is a robust fish soup brimming with fresh seafood, potatoes, and vegetables. It's warming, nourishing, and showcases Bonaire's fishing traditions. This sopa di piska is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Served at the table it fills the room — steam rising, deep savory notes, the kind of plate people lean over. Home cooks return to it because the technique is forgiving once the order of operations clicks: build aromatics first, season in layers, and let time do the heavy lifting. The result lands somewhere between everyday and special — humble enough for a weeknight, generous enough for company.

Ingredients

Serves 6

• 1.5 lbsfish (mixed varieties, or whole small fish)
• 4 cupsfish or vegetable broth
• 2 mediumpotatoes, cubed
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 1 tbspfresh cilantro, chopped

Instructions

1. 1

   Prepare broth

   Bring broth to boil in a large pot. Add potatoes, onion, and garlic. Simmer until potatoes are half-cooked, about 10 minutes.

2. 2

   Add fish

   Add fish to broth. Simmer gently for 15-20 minutes until fish is cooked through.

3. 3

   Finish soup

   Add cilantro and season with salt, pepper, and lime juice to taste.

4. 4

   Serve

   Ladle into bowls. Serve hot with crusty bread for dunking.

Variations

• •

  Add mixed vegetables like carrots and celery

• •

  Include coconut milk for richness

• •

  Use seafood mix with shrimp and mussels

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 2 days; refreeze carefully to prevent mushiness

Frequently Asked Questions