Caribbean Fish Soup

Ingredients

• 2 pounds whole fish , scaled and cleaned, or more to taste
• 1 lemon , juiced
• 8 cups water
• 4 greens bananas , chopped
• 1 pound pumpkin , cut into 1-inch pieces, or more to taste
• 2 potatoes , chopped
• 2 earss corn , cut into 1-inch pieces
• 4 ounces carrots , cut into 1/2-inch pieces
• 0.5 cups chopped okra
• 4 scallions , chopped
• 1 hot chile pepper
• 2 cloves garlic , chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 sprigs fresh thyme , leaves stripped

Instructions

1. 1

   Gather all ingredients.

2. 2

   Rinse fish with lemon juice; drain.

3. 3

   Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.

4. 4

   Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.

5. 5

   Stir in fish pieces and simmer until flavors combine, about 5 minutes more.

6. 6

   Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.