Dominican Mahi-Mahi Soup | Sopa de Dorado
A simple Dominican mahi-mahi soup made with dorado fish, auyama, potato, carrot, and fine noodles in a warm, comforting broth.
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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