Tipitapa Fish Soup

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A hearty Nicaraguan soup from the town of Tipitapa on the southern shore of Lake Managua, this rustic fish stew features tender white fish simmered with yuca, plantains, and chayote in a fragrant achiote-tinted broth. It is a beloved Sunday-lunch staple across the region, traditionally ladled over rice with crispy patacones on the side.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 9 gFat
• 1.5 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 6 gSugar
• 32 gProtein
• 640 mgSodium
• 920 mgPotassium
• 85 mgCalcium
• 2.5 mgIron
• 32 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the fish

• 2 lbs white fish fillets (tilapia, sea bass, or guapote), cut into 2-inch chunks
• 1 lime, juiced
• 1/2 tsp salt
• 1/4 tsp black pepper

For the achiote oil and sofrito

• 3 tbsp vegetable oil
• 1 tbsp annatto (achiote) seeds
• 1 large white onion, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 2 roma tomatoes, diced

For the soup

• 1 lb yuca (cassava), peeled and cut into 1 1/2-inch chunks
• 2 green plantains, peeled and cut into 1-inch rounds
• 1 chayote, peeled and cubed
• 6 cups water or mild fish stock
• 1/2 cup chopped fresh cilantro
• 2 tbsp chopped fresh culantro (recaulantro), optional
• 1 sour orange, juiced (or 2 limes, juiced)
• 1 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper

Directions

1. Combine the fish chunks with lime juice, salt, and pepper in a bowl; refrigerate while you prepare the broth, about 15 minutes.
2. Make the achiote oil: warm the vegetable oil in a large heavy pot over medium heat, add the annatto seeds, and cook 2-3 minutes until the oil turns deep orange-red. Strain out and discard the seeds, returning the colored oil to the pot.
3. Add the onion, bell pepper, and garlic to the achiote oil and sauté for 6-8 minutes until soft and translucent. Stir in the tomatoes and cook 4 minutes more until they break down into a thick, jammy sauce.
4. Add the yuca, green plantains, chayote, and water or stock. Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 20-25 minutes until the yuca and plantains are fork-tender.
5. Gently slide the marinated fish into the broth and simmer 8-10 minutes, taking care not to stir vigorously so the fillets stay in tender, intact pieces.
6. Stir in the cilantro, culantro (if using), sour orange juice, salt, and pepper. Simmer 2 more minutes for the flavors to meld, then taste and adjust the seasoning.
7. Ladle the soup into deep bowls so each serving has fish, yuca, and plantain. Serve hot with steamed white rice, sliced avocado, and crisp patacones on the side.

Cook’s Notes

• Tipitapa's classic version uses guapote, a local Lake Managua cichlid; tilapia is the most accessible substitute and holds its shape well.
• Don't skip the annatto oil — it gives the broth its signature warm orange-red color and a subtle earthy flavor without adding any heat.
• Add the green plantain in early; it releases starch that gently thickens the broth and gives the soup body.
• For a slightly richer, coastal-style version, stir in 1/2 cup coconut milk during the last 5 minutes of cooking.
• The soup tastes even better the next day once the citrus and herbs have married, so consider making it a day ahead.

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