Ecuadorian Fish Soup

Ecuadorian recipes





Discover this delicious combination of fish with herbs and spices. Everything comes together perfectly to create a famous Ecuadorian soup.


Ingredients Preparation Share


  • 680 grams Pudel or any other fish
  • 2 tablespoon of Adobo with GOYA pepper
  • 1 cup of purple Onion
  • 1 cup of Chopped leek
  • 0.75 cup of Green Pepper Minced
  • 1 tablespoon of Garlic
  • 1 tablespoon of Ginger
  • 2 tablespoon of Parsley
  • 2 tablespoon of Fresh Cilantro
  • 2 tablespoon of Annatto grain Nativo
  • 1 cup of Peanuts
  • 1 package of Complete Seasoning
  • 900 grams of Tropical Mix of Frozen Vegetables
  • 1 cup of GOYA Corn Mote
  • 1 package of Dried beans
  • 1 pinch Fresh cilantro chopped as garnish


  1. Season the fish with the Adobo. Set aside.
  2. In a blender or food processor, blend the onion, leek, bell pepper, garlic, ginger, parsley, and coriander until mixed. homogeneous.
  3. In a saucepan, heat the Achiotina over medium heat. Add the blended vegetables, cumin, oregano and marinade. Cook, stirring frequently, for 10 minutes.
  4. Incorporate the puree peanut, water, seasoning and tropical vegetable mix. Bring to a boil, lower heat, and simmer until vegetables are soft (approximately 1 1½ hours to 2 hours). Remove any foam that may form in the soup. Add water if the soup is too thick. Stir occasionally.
  5. Stir in the corn, beans, and fish; reheat to a boil and simmer for 10 minutes.
  6. Serve with a garnish of chopped cilantro.

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