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This Dominican mahi-mahi soup, or sopa de dorado, is light, comforting, and full of fresh flavor. Tender fish, auyama, potatoes, carrots, and fideos come together in one warm, cozy bowl.

Bowl of Dominican Mahi-Mahi fish soup with vegetables, golden broth, and fried plantains on top.

💛 Chef Misael made this sopa de dorado for us at La Cocina de Keesha Studio. His version keeps things simple and lets the fish really shine, with tender vegetables and thin noodles that make the broth feel extra comforting.

Dominican fish soup cooking in a pot with vegetables, cilantro, and yellow broth.

Tips & Trick

Add the fish near the end:Dorado cooks quickly, so adding it later helps keep the pieces tender and prevents them from falling apart.
Cut the vegetables evenly: Similar-sized pieces help the potato, carrot, and auyama cook at about the same time.
Keep the soup at a gentle simmer: A strong boil can break the fish into smaller pieces.

💛 If you love comforting soups, be sure to try my Dominican Chicken Soup, Creamy Potato Soup, Sancocho Dominicano, and Mexican Meatball Soup next.

Dominican mahi-mahi fish soup served in a white bowl with vegetables, broth, and fried plantains.

How to Store

This sopa de dorado is best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently on the stove, adding a splash of water if needed.

Bowl of Dominican mahi-mahi soup with vegetables and plantain

Dominican Mahi-Mahi Soup | Sopa de Dorado

Keesha

A simple Dominican mahi-mahi soup made with dorado fish, auyama, potato, carrot, and fine noodles in a warm, comforting broth.

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Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine Caribbean, Dominican

Servings

Calories 432 kcal

Ingredients

1½ lb dorado fish, cut into pieces 680 g
3 garlic cloves, mashed
2 Tbsp oil, for searing and sautéing
7 oz fine noodles, thin vermicelli or angel hair 200 g
1⅓ cups about 1 medium potato, peeled and diced 200 g
1⅓ cups about 2 medium carrots, peeled and diced, 200 g
3 cups diced auyama / calabaza squash or pumpkin, peeled and diced 400 g
½ chicken bouillon cube
4 ¼ cups water 1 Liter
Salt, to taste
Black pepper, to taste

Instructions

Sear the Fish:

Heat a little oil in a large pot over medium heat. Add the seasoned dorado and cook for a few minutes, just until lightly browned. Flip and cook briefly on the other side, then remove the fish and set aside. It will finish cooking in the soup later.

Sauté the Vegetables and Make the Broth

In the same pot, add the auyama, carrots, and potato. Stir them through the flavorful oil left from the fish and cook for a few minutes.
Add the water and chicken bouillon. Bring everything to a gentle boil and cook until the vegetables begin to soften. The auyama will start breaking down slightly and give the broth its beautiful golden color.
Stir in the fine noodles and cook for about 5 minutes, or until they begin to soften.

Finish with the Fish

Gently return the dorado to the pot. Lower the heat and simmer until the fish is cooked through and tender. Avoid stirring too much so the pieces stay intact.
Taste the broth and adjust the salt and black pepper if needed. Serve hot with plenty of vegetables, noodles, and dorado in each bowl.

Video

Nutrition

Calories: 432kcalCarbohydrates: 55gProtein: 42gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 85mgSodium: 1266mgPotassium: 1351mgFiber: 4gSugar: 6gVitamin A: 14751IUVitamin C: 25mgCalcium: 85mgIron: 4mg

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