Changua de Pescado Recipe – Colombian Fish Milk Soup
This Changua de Pescado recipe is a coastal twist on Bogotá’s beloved milk-and-egg breakfast soup. Fresh fish simmers gently in a silky milk broth infused with scallions, garlic, and cilantro, creating a light yet nourishing dish that’s perfect for cool mornings or a simple seafood supper.
Ingredients (serves 4)
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1 lb (450 g) firm white fish fillets (snapper, cod, or tilapia), cut into chunks
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2 cups (480 ml) fish or seafood stock
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2 cups (480 ml) whole milk
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3 scallions, sliced
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2 garlic cloves, minced
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2 Tbsp unsalted butter
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½ tsp ground cumin
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Salt and black pepper to taste
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¼ cup fresh cilantro, chopped
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Lime wedges, for serving
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Optional: 2 eggs (poached directly in the soup)
How to Make Changua de Pescado Recipe
1. Sauté Aromatics
In a medium pot, melt butter over medium heat. Add scallions and garlic. Sauté 2–3 minutes until fragrant.
2. Add Broth and Milk
Pour in fish stock and milk. Season with cumin, salt, and pepper. Bring to a gentle simmer—do not boil to prevent curdling.
3. Cook the Fish
Add fish chunks to the simmering liquid. Cook 6–8 minutes until the fish is opaque and flakes easily.
4. Optional Poached Eggs
If desired, crack eggs gently into the soup during the last 3 minutes of cooking. Poach until whites are set.
5. Finish and Serve
Stir in fresh cilantro. Ladle the soup into bowls and serve immediately with lime wedges.
Serving the Changua de Pescado Recipe
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Traditionally served with toasted bread or arepas on the side.
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A squeeze of lime adds a bright, citrusy finish.
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Pair with Colombian hot chocolate or café tinto for a hearty breakfast.
Pro Tips
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Low Heat Matters: Keep the heat gentle so the milk stays smooth and doesn’t separate.
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Fresh Fish: Choose firm, fresh fillets for the best texture.
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Make It Richer: Add a splash of heavy cream or a pat of butter just before serving.
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat—avoid boiling to preserve the delicate milk base.
Frequently Asked Questions
Can I use frozen fish?
Yes, thaw completely and pat dry before adding to the soup.
Is this dish spicy?
Traditionally it’s mild. Add diced chili or hot sauce if you prefer a kick.
Can I skip the eggs?
Absolutely. The soup is delicious with just the fish and milk broth.
