Name: San Marzano Sauce (From Scratch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Venezuelan
Ingredients: 1 lb (450g) white fish fillets (tilapia, cod, or similar), cut into chunks; 1 large onion, chopped; 1 bell pepper, chopped; 2 garlic cloves, minced; 1 tomato, chopped; 2 potatoes, peeled and diced; 1 carrot, sliced; 6 cups fish stock or water; 2 tablespoons vegetable oil; 1 tablespoon tomato paste; 1/2 teaspoon cumin; 1/2 teaspoon paprika; Salt and pepper to taste; Fresh cilantro or parsley for garnish; Lime wedges for serving (optional)

Why You’ll Love San Marzano Sauce Recipe

You’ll love this soup because it balances richness, spice, and texture in every spoonful. The use of canned sardines (one in tomato sauce, one in spicy sauce) adds bold flavor and a subtle heat. The root vegetables—cassava, yam, and carrot—give the soup a hearty base, while the bass fillets and fresh aromatics brighten it up. It’s a one-pot, low-fuss meal that’s as satisfying as it is nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 bass fillets (about 350 g)
1 small cassava (yuca), peeled and chopped
1 medium yam, peeled and chopped
1 carrot, sliced
1 bell pepper, diced
1 onion, diced
2 garlic cloves, minced
1 can sardines in tomato sauce
1 can sardines in spicy sauce
2 tablespoons vegetable oil
1 bouillon fish cube
A handful of fresh parsley
Salt and black pepper, to taste
1 lime (optional, for serving)

Directions

Peel and cut the cassava, yam, and carrot into bite-sized pieces.
In a large pot, bring water to a boil and dissolve the fish bouillon cube. Add the root vegetables and parboil until fork-tender (about 20 minutes).
In a skillet, heat the oil over medium heat. Add the onion, garlic, and bell pepper; sauté until soft and fragrant.
Add both cans of sardines and break them apart gently with a spoon.
Lay the bass fillets in the skillet and sear briefly on both sides.
Transfer the sautéed mixture (fish, sardines, and vegetables) to the pot with the cooked root vegetables.
Add chopped parsley and let everything simmer for 10 more minutes to combine flavors.
Adjust salt and pepper to taste.
Serve hot with lime wedges on the side.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use other firm white fish such as snapper, tilapia, or cod if bass is unavailable.
Replace the spicy sardines with a second can of sardines in tomato sauce for a milder version.
Add zucchini, green beans, or plantains for more texture and nutrients.
Substitute parsley with cilantro or fresh basil for a twist in flavor.
Serve with crusty bread, arepas, or tostones to make it a fuller meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling the soup again, as the fish may become tough.
Best enjoyed fresh, though the flavor improves slightly after resting.

FAQs

What makes this fish soup so tasty?

The combination of fresh aromatics and two types of canned sardines deepens the flavor and adds mild spice without overwhelming the broth.

Is cassava mandatory in this soup?

Cassava is traditional and adds authenticity, but you can substitute it with potatoes or other starchy roots if necessary.

Why use two kinds of sardines?

One provides a tomato base, while the spicy variety adds heat and complexity, enhancing the overall taste of the soup.

Can I omit the fish and make it vegetarian?

You can replace the fish with hearty vegetables and use vegetable stock, but it won’t have the same rich, seafood-forward character.

How do I prevent the fish from falling apart?

Add the fish toward the end of cooking and stir gently to keep the fillets intact.

Should I add lime to the soup?

Yes, lime adds brightness and helps balance the richness of the sardines and fish.

Can I make this soup ahead of time?

You can make the soup base in advance and add the fresh fish shortly before serving to maintain the best texture.

What side dishes pair well with this soup?

It’s great with crusty bread, arepas, white rice, or fried plantains.

What if I can’t find bass?

Snapper, sea bream, or tilapia work well. Just ensure it’s a firm white fish that holds up in soup.

Is it good as leftovers?

Yes, though it’s best eaten fresh. Reheat gently to maintain the fish’s texture.

Conclusion

Venezuelan Sopa de Pescado is a comforting, flavorful soup that brings together the best of coastal and home-cooked traditions. With tender fish, hearty vegetables, and aromatic spice, this one-pot dish is easy to prepare and perfect for when you need a warm, satisfying meal. Serve it with lime and a side of bread or arepas for a complete and authentic experience.