Serre la Sus

Serre la Sus (Belizean Fish Soup)

A comforting, lightly spicy fish soup from Belize, packed with fresh vegetables and flaky white fish. This home version stays true to the coastal original while being easy to prepare.

Prep

20 min

Cook

35 min

Total

55 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) white fish fillets (snapper, grouper, or tilapia), skinless, boneless
• •2 tbsp vegetable oil
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 medium bell pepper (any color), diced
• •2 medium tomatoes, diced
• •1 medium carrot, peeled and diced
• •1 small habanero or Scotch bonnet pepper, seeded and minced (optional for heat)
• •1 liter (4 cups) fish stock or water, if water, add 1 tsp salt
• •400 ml (1¾ cups) coconut milk, full-fat, or light
• •1 tsp dried thyme
• •1 tsp ground cumin
• •1 bunch fresh cilantro, chopped, for garnish
• •2 tbsp fresh lime juice, from 1 lime
• •salt and black pepper, to taste
• •1 tbsp butter or oil, for finishing (optional)

Steps

1. 1 Pat the fish fillets dry and season with a pinch of salt and pepper. Set aside.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, bell pepper, carrot, and habanero (if using). Sauté until the onion is translucent, about 5 minutes.
3. 3 Add the tomatoes, thyme, and cumin. Cook, stirring occasionally, until the tomatoes break down and form a thick paste, about 5 minutes.
4. 4 Pour in the fish stock (or water) and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes to allow flavors to meld.
5. 5 Stir in the coconut milk and return to a simmer. Add the fish fillets, placing them gently into the liquid. Poach the fish until it flakes easily with a fork and has reached an internal temperature of 63°C (145°F), about 8–10 minutes, depending on thickness.
6. 6 Remove the pot from heat. Stir in the lime juice and butter (if using). Taste and adjust seasoning with salt and pepper.
7. 7 Ladle the soup into bowls and garnish generously with fresh cilantro. Serve hot with tortillas or crusty bread.