Sopi di Piská (Fish Soup) is a traditional Aruban recipe for a classic stew of fish and potatoes in a light vegetable base with maize, and vermicelli flavoured with a Madame Jeanette chilli. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Fish Soup (Sopi di Piská).
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Fish Soup, aka Sopi di Piska, is a delicious and spicy fish soup that is popular on the islands of Curacao, Aruba, and Bonaire.
Ingredients:
500g of fresh fish
1 lemon
2 tbsp butter
1 onion, chopped
2 garlic cloves
1/2 bell pepper, chopped
4 celery sticks (with leaves), stalks and leaves chopped separately
4-5 spring onions, minced
3l hot water
3 large fish stock cubes
2 carrots, chopped
2 corn cobs, cut into 6 pieces each
3-4 medium potatoes
1 Suriname Yellow Pepper (Madame Jeanette)
1/2 tsp sazón goya
1/4 pack vermicelli
1/4 tsp ground turmeric
4 tbsp tomato purée
Method:
Clean, gut and scale the fish then cut into bite-sized pieces (or into steaks) then wash in a little water to which the juice of a lemon has been added. Drain the water and set the fish aside to dry.
Peel and wash the potatoes and cut into small cubes.
Heat the butter in a saucepan and when foaming use to fry the onion, garlic, celery stalks and bell pepper until soft (about 5 minutes).
Add celery leaves, spring onion, water, bouillon cubes, carrot, corn on the cob, potatoes, yellow chilli pepper and sazón goya (Goya Seasoning), cooking over medium heat until the potatoes are almost tender.
Add the fish and noodles and cook for a few minutes.
Stir in the turmeric and tomato purée, which will give the soup a nice colour.
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