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Fish Soup - Potaje de Pescado     
by Cuban Cook

Potaje de Pescado               Serves: 8  

Notes: Easy to make and wonderful tasting fish soup. Serve in spring and summer with a crusty baguette.


1. In a large Casserole, heat the oil over low heat, then cook the onion, stirring, until tender, about 5 minutes. Add the garlic and tomatoes and cook, stirring, 10 minutes. Add the remaining ingredients, except the lime, bring to a boil, cover, and simmer over low heat for 20 to 25 minutes, until potatoes are tender.

2. Remove the fish with a slotted spoon and flake. Set it aside.

3. In a food processor, puree the soup in several batches. Correct the seasonings, add the flaked fish, and serve hot or cold with a wedge of lime.


  • 1/3 Cup - pure Spansih olive oil
  • 3 Potatoes - large all-purpose potatoes, peeled and chopped
  • 4 Tomatoes - large, ripe tomatoes, chopped
  • 2 Pounds - firm fish (cod or sole) fillets, tied in cheesecloth
  • 1 Lime cut into wedges
  • 1 Onion large Spanish onion, quartered
  • 10 Sprigs fresh parsley
  • 1 Teaspoon Salt
  • 1 Lemon Juice of one lemon
  • 4 Cloves garlic, crushed
  • 4 -Cloves ground cumin
  • A few dashes of Tabasco sauce, optional
  • 6 Cups fish stock or clam juice

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