Ecuadorian Fish soup

Ecuadorian recipes





Discover this delicious combination of herbs and spices that are measured to perfection to create the famous Fish Soup of Ecuador!


Ingredients Preparation Share


  • 680 grams Pudel or any other fish
  • 2 tablespoon of Adobo con pimienta GOYA
  • 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 GOYA Dry Fava Beans
  • 1 pinch Fresh cilantro chopped as garnish


  1. Season the fish with the Adobo. Set aside.
  2. In a blender or food processor, process onion, leek, pepper, garlic, ginger, parsley and cilantro until smooth.
  3. In a pot, heat Achiotina on medium. Stir in the pureed vegetables, cumin, oregano, and Adobo. Cook stirring frequently, for 10 minutes.
  4. Stir in peanut puree, water, Sazón, and tropical vegetable mix. Bring to boil, reduce heat and simmer until vegetables are tender, about 1½ - 2 hours. Skin any foam that forms on soup. Add water if soup gets too thick. Stir occasionally.
  5. Stir in corn, lima beans and fish, return to boil, and simmer for 10 minutes.
  6. Garnish with minced cilantro and serve.

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